# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 ounces (225 grams) each, at room temperature
02 - 1 tablespoon olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened (about 100 grams)
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - ½ teaspoon salt
→ Fries
11 - 1¾ pounds (800 grams) russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Directions:
01 - Preheat the oven to 425°F (220°C) and place a wire rack over a baking sheet.
02 - Toss cut potatoes with vegetable oil, salt, and pepper. Spread them evenly on the wire rack. Bake for 30 to 35 minutes, turning halfway through, until fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl; chill in refrigerator for 10 minutes to firm.
04 - Pat steaks dry with a paper towel. Rub both sides with olive oil, kosher salt, and freshly ground black pepper.
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 adjust time for preferred doneness.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and let rest for 5 minutes before serving.
07 - Plate steaks alongside fries, adding extra garlic butter on the side as desired.
