Save A sumptuous steakhouse favorite: juicy ribeye steaks coated in cracked peppercorns, pan-seared to perfection, and served with golden, crispy fries for an indulgent meal.
I first made this classic peppercorn ribeye to celebrate a special anniversary. The aroma of sizzling steaks and fresh fries reminded me of elegant dinners out, but was even better enjoyed at home. It's now our go-to for impressive yet comforting meals.
Ingredients
- Steaks: 2 (10–12 oz / 280–340 g) ribeye steaks, about 1 inch thick, 2 tbsp black peppercorns coarsely crushed, 1 tsp kosher salt, 2 tbsp vegetable oil, 2 tbsp unsalted butter, 2 garlic cloves smashed, 2 sprigs fresh thyme
- Peppercorn Sauce: 1/3 cup (80 ml) heavy cream, 1/3 cup (80 ml) beef stock, 1 tbsp brandy or cognac (optional), salt to taste
- Crispy Fries: 3 large russet potatoes, 2 tbsp white vinegar, vegetable oil for frying, fine sea salt to taste
Instructions
- Prepare the Fries:
- Peel and cut potatoes into 1/4-inch (6 mm) sticks. Soak in cold water with vinegar for 30 minutes. Drain and pat dry thoroughly. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on a paper towel. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with salt.
- Prepare the Steaks:
- Pat steaks dry. Season both sides with kosher salt and press crushed peppercorns firmly into both sides. Heat 2 tbsp oil in a heavy skillet over medium-high heat. When hot, add ribeyes and sear 3–4 minutes per side for medium-rare, adjusting time for preferred doneness. During the last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove steaks, tent loosely with foil, and rest 5 minutes.
- Make the Peppercorn Sauce:
- Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy (if using), scraping up any bits. Add beef stock, simmer 2 minutes, then stir in heavy cream. Simmer until slightly thickened (2–3 minutes). Season with salt. Strain if desired.
- Serve:
- Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
Save Sharing this dish with my family turned a simple weeknight into something memorable. Everyone gets excited when the crispy fries hit the table alongside steak that rivals any restaurant.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or large heavy pot, slotted spoon or spider, tongs, saucepan, sharp knife and cutting board, paper towels
Allergen Information
Contains dairy (butter, cream). Fries are gluten-free if prepared in a dedicated fryer with gluten-free oil. Check beef stock and brandy for potential allergens.
Nutritional Information (per serving)
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Save Finish with flaky salt over fries and a sprinkle of fresh thyme on the steak for the perfect touch. You'll impress everyone with this classic combo.
Recipe FAQ
- → How do I achieve the perfect crust on the ribeye?
Coat the steak generously with crushed black peppercorns and sear it in a hot skillet with oil over medium-high heat. Baste with butter, garlic, and thyme during the final minute for added flavor and a rich crust.
- → What is the best way to make crispy fries?
Use a double-fry method: first fry potatoes at a lower temperature to cook through, then at a higher temperature to achieve a crispy golden exterior. Soaking in cold water and drying thoroughly helps remove excess starch.
- → Can I use other cuts of steak instead of ribeye?
Yes, sirloin or strip steak can be substituted, though cooking times may vary due to thickness and fat content differences.
- → How is the peppercorn sauce prepared?
After searing, deglaze the pan with brandy or cognac, then add beef stock and heavy cream. Simmer until slightly thickened and season with salt to balance the richness.
- → Are there tips for making fries gluten-free?
Use gluten-free oil and ensure the fryer or pot used for frying hasn’t been contaminated by gluten-containing foods to keep fries safe for gluten-sensitive individuals.