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 enjoyed this peppercorn ribeye with crispy fries during a special family dinner and have since recreated it countless times for celebrations and cozy nights alike.
Ingredients
- Ribeye Steaks: 2 (10–12 oz / 280–340 g) ribeye steaks, about 1 inch thick
- Black Peppercorns: 2 tbsp, coarsely crushed
- Kosher Salt: 1 tsp
- Vegetable Oil: 2 tbsp
- Unsalted Butter: 2 tbsp
- Garlic Cloves: 2, smashed
- Fresh Thyme: 2 sprigs
- Heavy Cream: 1/3 cup (80 ml)
- Beef Stock: 1/3 cup (80 ml)
- Brandy or Cognac (optional): 1 tbsp
- Salt: to taste
- Russet Potatoes: 3 large
- White Vinegar: 2 tbsp
- Vegetable Oil (for frying): as needed
- 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. 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. Increase oil temperature to 375°F (190°C) and fry potatoes again until golden and crisp. Season with salt.
- Prepare the Steaks:
- Pat steaks dry and season with kosher salt. Press crushed peppercorns onto both sides. Heat oil in a heavy skillet over medium-high heat, then add steaks and sear 3–4 minutes per side for medium-rare. Add butter, garlic, and thyme in the last minute and baste steaks. Remove and rest steaks under foil for 5 minutes.
- Make the Peppercorn Sauce:
- Discard excess fat from skillet, leaving browned bits. Deglaze with brandy if using, scraping any bits. Add beef stock, simmer for 2 minutes, then stir in heavy cream and simmer until thickened. Season with salt.
- Serve:
- Plate steaks with crispy fries and spoon peppercorn sauce over steaks or serve alongside.
Save This recipe always reminds me of sharing laughter and great food at our family table, gathering around perfectly cooked steaks and crispy fries.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or large pot, slotted spoon or spider, tongs, saucepan, sharp knife and cutting board, paper towels
Allergen Information
Contains dairy from butter and cream. Fries are gluten-free if fried in dedicated oil. Always check stock and brandy for allergens.
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Save This peppercorn ribeye with crispy fries is guaranteed to impress for any occasion. Enjoy every decadent bite with friends or family.
Recipe FAQ Section
- → How do I achieve a perfect peppercorn crust?
Firmly press coarsely crushed peppercorns onto both sides of the steak for even coverage and bold flavor.
- → What is the best doneness for ribeye steaks?
Medium-rare is ideal for tenderness, sear 3–4 minutes per side and rest briefly before serving.
- → Can I substitute another cut for ribeye?
Sirloin or strip steak also work well with this method for flavorful pan-seared results.
- → How are crispy fries made at home?
Twice-frying potatoes ensures a crisp exterior and fluffy interior. Soak, fry at low heat, then fry again at high heat.
- → Is the peppercorn sauce necessary?
The sauce adds creamy richness and peppery kick, but steaks are tasty with or without it.
- → Can this dish be made gluten-free?
Yes, by preparing fries in a dedicated fryer using gluten-free oil, and checking other ingredient labels.