Loaded Steak Frites

Cut the steak into large, 1-inch cubes.

Season the steak cubes generously with salt, black pepper, and garlic powder.

Heat a large skillet over high heat until sizzling hot. Add the oil, and once it's shimmering, add the steak cubes in a single layer.

Sear the steak for 1-2 minutes per side, until a deep brown crust forms. Remove from the pan and set aside.

While the steak cooks, prepare the french fries according to package directions until golden and crispy.

Reduce the heat in the skillet to low. Add the coarsely crushed peppercorns and toast for about 30 seconds until fragrant.

Pour in the beef stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Stir in the heavy cream. Bring the sauce to a light bubble and let it simmer gently to thicken slightly.

Turn off the heat completely. Add the freshly grated Parmesan cheese and stir continuously until the cheese is melted and the sauce is smooth.

In a large bowl, toss the hot french fries with truffle oil (if using), chopped cilantro, and the remaining 1/4 cup of Parmesan cheese.

Spread the seasoned fries on a large serving platter.

Top the fries with the seared steak bites.

Garnish with freshly chopped chives.

Pour the warm peppercorn cream sauce all over the steak and fries. Serve immediately.