# What You’ll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 1 inch thick
02 - 2 tablespoons coarsely crushed black peppercorns
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
09 - 1/3 cup beef stock
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. Drain and dry thoroughly. Heat oil in a deep fryer or large pot to 325°F. Fry potatoes in batches for 4 to 5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and crisp. Drain and season with salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly into both surfaces. Heat vegetable oil in a heavy skillet over medium-high heat until hot. Add steaks and sear 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the last minute of cooking, add butter, smashed garlic, and thyme to the skillet. Tilt pan and baste steaks continuously with melted butter.
04 - Remove steaks from skillet, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
05 - Discard excess fat from skillet, leaving browned bits. Over medium heat, add brandy to deglaze the pan, scraping up residue. Stir in beef stock and simmer for 2 minutes. Add heavy cream and cook until slightly thickened, about 2 to 3 minutes. Season with salt and strain if desired.
06 - Plate steaks alongside crispy fries and spoon peppercorn sauce over the meat or serve on the side.
