# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 425°F. Place a wire rack on a baking sheet for the fries.
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 through, until the fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Mix well, then chill for 10 minutes.
04 - Pat the steaks dry with paper towels. Rub each steak with olive oil, then season evenly with kosher salt and fresh ground black pepper.
05 - Heat a heavy skillet, preferably cast iron, over high heat. Sear each steak for 2 to 3 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
06 - Transfer steaks to a plate. Top each with a generous spoonful of garlic herb butter. Let rest for 5 minutes before serving.
07 - Plate the steaks alongside the golden fries and extra garlic butter on the side for added richness.
