# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz (280–340 g) each, about 1 inch thick
02 - 2 tbsp coarsely crushed black peppercorns
03 - 1 tsp kosher salt
04 - 2 tbsp vegetable oil
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup (80 ml) heavy cream
09 - 1/3 cup (80 ml) beef stock
10 - 1 tbsp brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tbsp white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Method:
01 - Peel potatoes and cut into 1/4-inch (0.25 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 (165°C). Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with fine sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed black peppercorns firmly into both sides. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the last minute of cooking, add unsalted butter, smashed garlic, and fresh thyme to the skillet. Baste steaks with melted butter continuously. Remove steaks and tent loosely with foil to rest for 5 minutes.
04 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy or cognac if using, scraping up browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, approximately 2–3 minutes. Season with salt and strain if desired.
05 - Arrange steaks on plates with crispy fries. Spoon warm peppercorn sauce over steaks or serve on the side.
