# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each), at room temperature
02 - 1 tablespoon olive oil
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 garlic cloves, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon salt
→ Fries
11 - 1 3/4 pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Set a wire rack over a baking sheet.
02 - Toss peeled and cut potatoes with vegetable oil, salt, and pepper. Spread evenly on the wire rack in a single layer and bake for 30 to 35 minutes, turning halfway through, until fries are crisp and golden.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill mixture for 10 minutes.
04 - Pat steaks dry with paper towels. Rub each steak with olive oil, kosher salt, and ground black pepper.
05 - Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks for 2 to 3 minutes on each side for medium-rare, or to desired doneness.
06 - Transfer seared steaks to a plate, top each with a generous spoonful of garlic butter, and let rest for 5 minutes.
07 - Arrange steaks alongside fries on plates and offer extra garlic butter on the side.
