# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz (280–340 g) each, about 1 inch thick
02 - 2 tbsp coarsely crushed black peppercorns
03 - 1 tsp kosher salt
04 - 2 tbsp vegetable oil
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup (80 ml) heavy cream
09 - 1/3 cup (80 ml) beef stock
10 - 1 tbsp brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tbsp white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Directions:
01 - Peel potatoes and cut into 1/4-inch (1/4 inch) sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry thoroughly. Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry potatoes in batches for 4–5 minutes until tender but not browned; drain on paper towels. Increase oil temperature to 375°F (190°C). Fry again in batches for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly into both sides. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat. When hot, add ribeyes and sear 3–4 minutes per side for medium-rare, adjusting to preferred doneness. During the last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove steaks and rest covered loosely with foil for 5 minutes.
03 - Remove excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy if using, scraping up browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer 2–3 minutes until slightly thickened. Season with salt and strain if desired.
04 - Plate steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
