# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 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 place a wire rack over a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper. Arrange in a single layer on the wire rack. Bake for 30 to 35 minutes, turning halfway through, until the fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill the mixture for 10 minutes to firm up.
04 - Pat the steaks dry. Rub both sides evenly with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear the steaks for 2 to 3 minutes per side to achieve medium-rare doneness or cook to your preference.
06 - Remove the steaks from the skillet and place on a plate. Top each steak with a generous spoonful of garlic butter and allow to rest for 5 minutes.
07 - Plate the rested steaks alongside the baked fries, serving extra garlic butter on the side.
