# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (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
# Directions:
01 - Preheat oven to 425°F. Arrange a wire rack over a baking sheet.
02 - Toss russet potatoes with vegetable oil, salt, and black pepper. Spread fries in a single layer on the rack and bake for 30 to 35 minutes, turning once for even crispness.
03 - Combine softened butter, minced garlic, chopped parsley, fresh thyme, lemon juice, and salt in a mixing bowl. Chill for 10 minutes until slightly firm.
04 - Pat steaks dry with paper towels. 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, or until desired doneness is reached.
06 - Transfer steaks to a plate. Top each steak with a generous spoonful of chilled garlic butter. Allow meat to rest for 5 minutes.
07 - Arrange steaks alongside golden fries. Serve extra garlic butter on the side if desired.
