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