Classic Steak Frites with Peppercorn Sauce

1.Prepare the fries: Rinse the cut potatoes under cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

2.Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until soft but not colored. Remove and drain on paper towels.

3.Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with sea salt. Keep warm.

4.Season both sides of the ribeye steaks generously with salt and freshly ground black pepper.

5.Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.

6.Add the steaks and cook for about 3-4 minutes per side for medium-rare, or adjust time to desired doneness. Avoid moving the steak to get a good sear.

7.Remove steaks from skillet and tent loosely with foil to rest while preparing the sauce.

8.In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter.

9.Add minced shallot and garlic, sauté for 1-2 minutes until softened and fragrant, taking care not to burn.

10.Add the crushed green peppercorns and stir for 30 seconds to release their aroma.

11.Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits. Allow the alcohol to reduce by half, about 2-3 minutes.

12.Stir in the heavy cream and Dijon mustard, simmer gently until the sauce thickens slightly, about 3-5 minutes. Adjust seasoning with salt and pepper if needed.

13.Serve each steak topped with a generous spoonful of peppercorn sauce alongside a pile of crispy fries.

14.Garnish fries with chopped fresh parsley if desired and serve immediately.