# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 oz 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
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
# Method:
01 - Preheat oven to 425°F. Place a wire rack on a baking sheet.
02 - Toss potatoes with vegetable oil, salt, and pepper. Arrange them in a single layer on the wire rack. Bake for 30 to 35 minutes, turning once halfway through, until golden and crisp.
03 - Combine softened butter, garlic, parsley, thyme, lemon juice, and salt in a bowl. Chill in the refrigerator for 10 minutes to meld flavors.
04 - Pat steaks dry and 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 timing for desired doneness.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and allow to rest for 5 minutes before serving.
07 - Plate steaks alongside fries, offering additional garlic butter on the side if desired.
