# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 ounces each, room temperature
02 - 1 tablespoon olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - ½ teaspoon salt
→ Fries
11 - 1¾ pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Directions:
01 - Preheat the oven to 425°F. Position a wire rack over a baking sheet to allow even air circulation.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper. Spread them evenly on the wire rack and bake for 30 to 35 minutes, turning halfway through, until crisp and golden.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill in the refrigerator for 10 minutes to meld flavors.
04 - Pat each steak dry with paper towels. Rub evenly with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet, preferably cast iron, over high heat until very hot. Sear steaks for 2 to 3 minutes on each side for medium-rare or adjust time to preferred doneness.
06 - Transfer steaks to a serving plate, top each with a generous spoonful of the garlic butter, and let rest for 5 minutes. Serve alongside the fries with extra garlic butter on the side.
