# What You'll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 oz (225 g) each, at 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 (100 g)
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 (800 g)
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# How to Make It:
01 - Set oven to 425°F (220°C) and position a wire rack over a baking sheet.
02 - Toss cut potatoes with vegetable oil, salt, and black pepper. Arrange evenly on the wire rack. Bake for 30 to 35 minutes, turning once halfway through, until fries are golden and crisp.
03 - In a bowl, combine softened butter, minced garlic, chopped parsley, thyme, lemon juice, and salt. Mix thoroughly and chill for 10 minutes before use.
04 - Pat steaks dry with paper towels. Rub each steak 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 to achieve medium-rare doneness or adjust timing according to preference.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic herb butter, and let rest for 5 minutes.
07 - Plate the steaks alongside the crisp fries. Optionally, offer additional garlic butter on the side.
