Start by patting the steaks dry with paper towels to remove any excess moisture, which helps achieve a beautiful sear. Season both sides liberally with kosher salt and freshly ground black pepper. Then, allow the steaks to rest at room temperature for about 40 minutes. This ensures even cooking and locks in all the juices.

Heat a tablespoon of neutral oil in your skillet over medium-high heat until it’s shimmering hot. Place the steaks into the pan and sear them for 6–12 minutes, flipping every 2 minutes for a perfectly golden crust. During the last 2 minutes, toss in butter, thyme sprigs, and sliced shallots. Baste the steaks with the melted butter for extra flavor.

Transfer the steaks to a cutting board and allow them to rest uncovered for 5 minutes. This lets the juices redistribute, keeping the meat tender and flavorful without losing its crispy crust.

Bring water, salt, and vinegar to a boil. Add the cut potato sticks and blanch them for about 7 minutes. Once tender, drain and dry them completely on a wire rack. For best results, refrigerate them to remove excess moisture.

Heat your oil in the Dutch oven to 245°F. Fry the blanched potatoes in batches for 12–15 minutes until they’re golden and crispy. Make sure not to overcrowd the pot! Rest the fries on a wire rack lined with paper towels to absorb any excess oil.

Melt butter in the same skillet used for cooking the steak. Sauté the green peppercorns and minced shallots until fragrant. Sprinkle in flour, whisking constantly, to create a roux. Incorporate the stock, brandy, and cream, letting the sauce thicken to the perfect consistency. Season to taste with kosher salt, and serve warm.

Plate your steak alongside a generous pile of fries. Drizzle everything with the lush peppercorn sauce, or serve it on the side for dipping. Garnish with fresh thyme, parsley, or extra seasoning for color.