Steak Frites with Peppercorn Sauce

Generously season the picanha steak on all sides with coarse salt and let it sit while you prepare the other ingredients.

Finely chop the shallot and thinly slice 2 cloves of garlic.

On a cutting board, combine the black and Sichuan peppercorns and coarsely crush them using the bottom of a heavy pan.

Heat olive oil in a large skillet over high heat. Once hot, carefully place the steak in the pan and sear on all sides until a deep brown crust forms.

Reduce the heat, then add the cubed butter and 3 unpeeled garlic cloves to the pan. Tilt the pan and continuously spoon the foaming butter over the steak to baste it.

Once cooked to your desired doneness, remove the steak and garlic from the pan and let it rest on a wire rack.

In the same skillet with the steak drippings, add the chopped shallot, sliced garlic, and crushed peppercorns. Sauté for 1-2 minutes until fragrant.

Deglaze the pan with cognac, scraping up any browned bits from the bottom. Allow the alcohol to cook off completely, which may flame up briefly.

Pour in the beef broth and heavy cream, stirring to combine.

Add the green peppercorns and a dash of Worcestershire sauce. Let the sauce simmer and reduce until it has thickened to your desired consistency.

While the sauce simmers, heat vegetable oil in a large pot or deep fryer. Carefully fry the frozen french fries until golden brown and crispy.

Using a spider strainer, remove the fries from the oil and transfer to a large bowl. Immediately season with salt and toss to coat.

Slice the rested steak against the grain into thin pieces.

To serve, arrange the sliced steak on a plate alongside a generous portion of fries. Spoon the peppercorn sauce over the steak and garnish with finely chopped chives.