Prep the steak

• Remove any excess moisture from the steaks by drying them with a paper towel.
• Season heavily with salt and pepper on all sides.

Sear the steak

• Blast a pan on high heat and open your windows and turn on your fans.
• Add a high-temp oil or fat and begin searing.
• Once the fat cap has rendered, lay the steaks down evenly to ensure a nice crust.
• Sear on all sides, including the fat cap.

Baste with butter, garlic and thyme

• Drop the heat and toss in a whole bunch of butter along with the whole garlic cloves and thyme (or rosemary).
• Once the butter is foaming, start basting the steak.
• For a perfect medium steak, remove at about 130°F and let it rest.

Soak and dry the fries

• Cut the potatoes into your desired shape.
• Give them a cold plunge (ice bath) for at least 20 minutes to remove the excess starch.
• Dry them thoroughly.

Air fry the fries

• Toss the dried potatoes in oil and seasonings of your choice.
• Air fry at 400°F for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Finish the fries

• Toss the crispy fries with a mountain of Parmesan, a generous amount of garlic powder and parsley.

Make the peppercorn sauce

• In the same pan you cooked the steak, throw in butter and sauté the shallots, garlic and smashed peppercorns until softened and fragrant.
• Deglaze with cognac or rum until most of it evaporates.
• Add the beef broth and heavy cream along with the Dijon mustard, Worcestershire sauce and a squeeze of lemon juice.
• Season with salt and pepper to taste and simmer until slightly thickened.

Serve

• Slice the rested steak and serve with the fries and peppercorn sauce.