# 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 (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
# Method:
01 - Peel potatoes and cut 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, then drain. Increase oil to 375°F and fry again for 2–3 minutes until golden and crisp. Drain and season with salt.
02 - Pat steaks dry and season with kosher salt on both sides. Press crushed peppercorns firmly into steaks. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. During the last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove and rest steaks tented with foil for 5 minutes.
03 - Remove excess fat from skillet, leaving browned bits. Deglaze pan with brandy if using, scraping up residue. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, 2–3 minutes. Season with salt and strain sauce if desired.
04 - Plate ribeye steaks with crispy fries and spoon peppercorn sauce over steaks or serve on the side.
