Preheat oven to 425°F (220°C) if roasting. Scrub potatoes well and leave skins on. Cut each potato into 1/3–1/2-inch thick sticks. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat thoroughly dry with a towel.

Par-cook (optional for extra crispiness)

If frying: heat oil in a deep pot to 325°F (160°C) and fry fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. If oven-only: toss potatoes with 1 tbs oil, spread on a baking sheet in a single layer and roast 15–20 minutes until just tender, turning once.

Final cook

Increase oil temperature to 375°F (190°C) for frying and fry par-cooked fries 2–3 minutes until golden and crisp; drain on paper towels and immediately season with 1 tsp salt, 1/2 tsp pepper and smoked paprika. If oven-only: increase oven to 450°F (230°C), toss fries with remaining 2 tbs oil, spread in a single layer and roast 12–18 minutes, turning halfway, until golden and crispy. Season immediately with salt, pepper and smoked paprika.

Slow-roasted Tomatoes

While fries cook, increase oven to 275°F (135°C). Toss halved tomatoes, 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper, oregano and sliced garlic in a small roasting pan or rimmed baking sheet. Arrange cut-side up in a single layer. Slow-roast for 45–60 minutes until tomatoes have shrunk, concentrated and slightly caramelized at the edges. Remove from oven and keep warm. Reduce oven temperature to 400°F (200°C) if needed for the steak finish (optional).

Peppercorn Sauce

Cook shallot and deglaze

Melt 1 tbs butter in a medium skillet over medium heat. Add minced shallot and cook 1–2 minutes until softened but not browned. Add crushed peppercorns and toast briefly for 30 seconds. Carefully add brandy or cognac (if using) and flambé or simmer until alcohol smell dissipates and liquid reduces by half, about 1 minute.

Finish sauce

Add 1/2 cup beef stock and simmer until reduced by about half, 2–3 minutes. Stir in 1/4 cup heavy cream and 1/2 tsp Dijon mustard and simmer gently until sauce coats the back of a spoon, about 2–3 minutes. Taste and season with 1/4 tsp salt. Keep warm on very low heat; whisk in a small knob of butter (optional) just before serving for gloss.

Steak

Bring steak to room temperature & season

Remove steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbs olive oil and place the steak in the pan. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs butter, smashed garlic and thyme to the pan. Tilt the pan and spoon the melted butter, garlic and thyme over the steak (basting) for another 2–3 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 5–8 minutes so juices redistribute. While resting, warm the peppercorn sauce if necessary.

Slice and serve

Slice steak against the grain into 1/4-inch slices. Plate with a generous portion of skin-on fries and a spoonful of slow-roasted tomatoes. Drizzle peppercorn sauce over the steak or serve on the side.