# The Ingredients You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10 to 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
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
# Step-by-Step Instructions:
01 - Peel russet potatoes and cut into 1/4-inch sticks. Soak in cold water mixed with vinegar for 30 minutes, then drain and dry thoroughly using paper towels.
02 - Heat vegetable oil in a deep fryer or large heavy pot to 325°F. Fry potatoes in small batches for 4 to 5 minutes until just tender, then drain onto paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain well and season immediately with fine sea salt.
04 - Pat ribeye steaks completely dry. Season with kosher salt, then press crushed peppercorns firmly onto both sides.
05 - Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Add steaks and cook for 3 to 4 minutes per side for medium-rare, or to your preferred doneness.
06 - During the last minute of cooking, add butter, smashed garlic cloves, and thyme sprigs. Baste steaks with melted butter. Remove from skillet, tent loosely with foil, and rest for 5 minutes.
07 - Pour off excess fat from the skillet, reserving browned bits. Deglaze with brandy if using, scraping up fond. Add beef stock and simmer for 2 minutes. Stir in heavy cream and reduce until slightly thickened, about 2 to 3 minutes. Season with salt. Strain if desired.
08 - Plate rested steaks with crispy fries and spoon peppercorn sauce over the steaks or serve on the side.
