Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes. Cut them into thin shoestring shapes.

In a large bowl, toss the potato strips with 2 tablespoons of olive oil, lemon zest, and salt until evenly coated.

Spread the fries in a single layer on a baking sheet. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy. Remove and sprinkle with chopped parsley.

While the fries are baking, season both sides of the strip steaks generously with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

In the last minute of cooking, add the butter and thyme to the skillet. Baste the steaks with the melted butter mixture for extra flavor. Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet used for the steak, add more olive oil if necessary, and sauté the chopped shallot over medium heat until translucent.

Add the crushed black peppercorns and cook for about 30 seconds until fragrant.

Pour in the beef broth, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Stir in the heavy cream and season with salt. Allow the sauce to simmer for an additional 3-4 minutes until slightly thickened.

Slice the rested strip steak against the grain and arrange it on a plate. Serve with a generous portion of lemon-herb shoestring fries on the side and drizzle the velvety peppercorn sauce over the steak.