# What You'll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 ounces each, 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 cloves garlic, 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
# How to Make It:
01 - Preheat the oven to 425°F. Position a wire rack over a baking sheet for the fries.
02 - Toss the cut potatoes with vegetable oil, salt, and pepper. Arrange in a single layer on the wire rack. Bake for 30 to 35 minutes, turning halfway through, until golden and crispy.
03 - Combine softened butter, minced garlic, chopped parsley, fresh thyme, lemon juice, and salt in a bowl. Chill the mixture for 10 minutes to firm up.
04 - Pat the steaks dry with paper towels. Coat each steak evenly with olive oil, then season with kosher salt and freshly ground black pepper.
05 - Heat a heavy skillet, preferably cast iron, over high heat until very hot. Sear the steaks for 2 to 3 minutes per side for medium-rare, or adjust time to preferred doneness.
06 - Transfer the steaks to a plate and top each with a generous spoonful of the garlic herb butter. Allow the steaks to rest for 5 minutes to retain juices.
07 - Plate the rested steaks alongside the crispy fries. Offer additional garlic herb butter on the side as desired.
