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π‘πˆππ„π˜π„ π’π“π„π€πŠ π–πˆπ“π‡ πŽππˆπŽππ’ 𝐀𝐍𝐃 π‚π‘πˆπ’ππ˜ π…π‘πˆπ„π’

π‘πˆππ„π˜π„ π’π“π„π€πŠ π–πˆπ“π‡ πŽππˆπŽππ’ 𝐀𝐍𝐃 π‚π‘πˆπ’ππ˜ π…π‘πˆπ„π’

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4 large potatoes (Russet or Yukon Gold), cut into fries

2-3 tbsp vegetable oil

Salt and pepper, to taste

Optional: garlic powder or smoked paprika for seasoning

Instructions >

Prepare the Fries: Preheat the oven to 425Β°F (220Β°C). Toss the potato fries in vegetable oil, salt, pepper, and any additional seasonings. Spread them in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.

Season and Sear the Steak: Season both sides of the ribeye steaks with salt and pepper. In a large skillet, heat olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness.

Add Butter

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