# What you'll need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 oz each, at room temperature
02 - 1 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Garlic Butter
05 - 7 tbsp unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tsp lemon juice
10 - ½ tsp salt
→ Fries
11 - 1¾ lbs russet potatoes, peeled and cut into fries
12 - 3 tbsp vegetable oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
# Method:
01 - Preheat oven to 425°F and position a wire rack over a baking sheet.
02 - Toss potato strips with vegetable oil, salt, and pepper. Arrange them in a single layer on the 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 mixture in refrigerator for 10 minutes.
04 - Pat steaks dry with paper towels, then rub evenly with olive oil, kosher salt, and black pepper.
05 - Heat a heavy skillet over high heat. Sear steaks for 2 to 3 minutes on each side for medium-rare, or adjust cooking time to desired doneness.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and let rest for 5 minutes before serving with fries and additional garlic butter on the side.
