# 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
# Method steps:
01 - Preheat oven to 425°F. Place a wire rack over a baking sheet to prepare for fries.
02 - Toss potatoes with vegetable oil, salt, and black pepper. Spread evenly on the wire rack. 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 in the refrigerator for 10 minutes to set.
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 for medium-rare, or adjust cooking time to preferred doneness.
06 - Transfer steaks to a plate. Top each with a generous spoonful of garlic herb butter. Let rest for 5 minutes to allow flavors to meld and juices to redistribute.
07 - Serve the steaks alongside the golden fries, with additional garlic butter on the side if desired.
