# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 oz each, at room temperature
02 - 1 tablespoon olive oil
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon salt
→ Fries
11 - 1 3/4 pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Method:
01 - Preheat the oven to 425°F. Position a wire rack on top of a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and pepper. Arrange them evenly on the wire rack. Bake for 30 to 35 minutes, turning once halfway, until fries are golden and crisp.
03 - While fries bake, combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill the mixture for 10 minutes.
04 - Pat steaks dry. Rub each steak with olive oil, kosher salt, and black pepper evenly.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear steaks for 2 to 3 minutes per side for medium-rare, or cook to preferred doneness.
06 - Transfer the steaks to a plate and spoon a generous portion of garlic butter on top. Let rest for 5 minutes to retain juices.
07 - Plate the steaks alongside the crispy fries. Serve additional garlic butter on the side as desired.
