# What you'll need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approx. 8 oz each, room temperature
02 - 1 tablespoon olive oil
03 - 1 ½ 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 - 1 ¾ 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. Position a wire rack over a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and pepper. Spread them evenly on the wire rack. Bake for 30 to 35 minutes, turning once halfway, until golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Refrigerate for 10 minutes to firm.
04 - Pat steaks dry with paper towels, then rub evenly with olive oil, kosher salt, and black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear steaks 2 to 3 minutes per side for medium-rare or cook to preferred doneness.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and allow to rest for 5 minutes. Serve alongside fries with additional garlic butter if desired.
