# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 oz each, room temperature
02 - 1 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Garlic Butter
05 - 7 tbsp unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tsp lemon juice
10 - ½ tsp salt
→ Fries
11 - 1¾ lbs russet potatoes, peeled and cut into fries
12 - 3 tbsp vegetable oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
# Method:
01 - Preheat oven to 425°F. Position a wire rack over a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper. Spread evenly on the wire rack. Bake for 30 to 35 minutes, turning halfway through, until fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Mix thoroughly and chill for 10 minutes.
04 - Pat steaks dry with paper towels. Rub each steak evenly with olive oil, kosher salt, and black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear each steak for 2 to 3 minutes per side for medium-rare or until desired doneness is reached.
06 - Transfer steaks to a plate. Place a generous spoonful of garlic butter atop each steak. Let rest for 5 minutes to redistribute juices.
07 - Plate steaks alongside golden fries. Serve with additional garlic butter on the side if desired.
