# Ingredient List:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 oz each, 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
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 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 and position a wire rack over a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper. Arrange evenly on the wire rack and 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. Mix thoroughly and chill for 10 minutes.
04 - Pat steaks dry with paper towels. Rub each steak evenly with olive oil, kosher salt, and black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear steaks for 2 to 3 minutes on each side until medium-rare or desired doneness is reached.
06 - Transfer steaks to a plate, top each with a generous spoonful of the chilled garlic butter, and let rest for 5 minutes.
07 - Plate the steaks alongside the crisp fries, offering extra garlic butter on the side.
