# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, approximately 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
# Directions:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry. Heat oil 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 again for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry and season with kosher salt on both sides. Press crushed peppercorns firmly onto both surfaces. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, adjusting time for desired doneness. In the final minute, add butter, smashed garlic, and thyme; baste steaks with melted butter. Remove steaks and rest under foil for 5 minutes.
03 - Discard excess fat from the skillet, leaving browned bits. Over medium heat, deglaze with brandy if using, scraping the pan to release fond. Add beef stock and simmer for 2 minutes. Stir in heavy cream and reduce until slightly thickened, about 2–3 minutes. Season with salt to taste and strain if preferred.
04 - Plate the rested steaks alongside the crispy fries. Spoon the peppercorn sauce over steaks or serve on the side.
