# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10 to 12 ounces each, about 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 - ⅓ cup heavy cream (80 milliliters)
09 - ⅓ cup beef stock (80 milliliters)
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 ¼-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and dry thoroughly. Heat oil to 325°F. Fry potatoes in batches for 4 to 5 minutes until tender but not browned. Drain on paper towels. Increase oil to 375°F and fry potatoes again in batches for 2 to 3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry and season with kosher salt on both sides. Press crushed black peppercorns firmly onto both surfaces. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks 3 to 4 minutes per side for medium-rare, adjusting as desired. Add butter, smashed garlic, and thyme in the last minute to baste steaks. Remove and let rest tented with foil for 5 minutes.
03 - Remove excess fat from skillet, leaving browned bits. Deglaze pan with brandy if using, scraping up residues. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer 2 to 3 minutes until slightly thickened. Season with salt and strain if preferred.
04 - Plate ribeye steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
