# What You Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 oz each, room temperature
02 - 1 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Garlic Butter
05 - 7 tbsp unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tsp lemon juice
10 - ½ tsp salt
→ Fries
11 - 1¾ lbs russet potatoes, peeled and cut into fries
12 - 3 tbsp vegetable oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
# Directions:
01 - Heat oven to 425°F. Place a wire rack on a baking sheet for even cooking.
02 - Toss the cut potatoes with vegetable oil, salt, and pepper. Spread them evenly on the wire rack.
03 - Bake for 30 to 35 minutes, turning once halfway through, until fries are golden and crisp.
04 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill for 10 minutes.
05 - Pat steaks dry. Rub each steak evenly with olive oil, kosher salt, and black pepper.
06 - Heat a heavy skillet over high heat. Sear steaks 2 to 3 minutes per side for medium-rare or cook to desired doneness.
07 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and let rest for 5 minutes. Serve alongside fries with extra garlic butter.
