Save to Pinterest 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.
The first time I made this classic peppercorn ribeye, our kitchen filled with the aroma of sizzling steak and butter. The crispy fries were a huge hit with everyone at the table.
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, plus more for frying fries
- 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: 1 tbsp, optional
- Salt: to taste
- Russet Potatoes: 3 large
- White Vinegar: 2 tbsp
- 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 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 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 oil in a heavy skillet over medium-high heat. Sear ribeyes 3–4 minutes per side for medium-rare, adjusting as preferred. 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 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 to Pinterest Sharing this meal at our family dinner table always brings lively conversation and requests for seconds. Steak and fries night has become a beloved tradition.
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 from butter and cream. Fries are gluten-free if using safe oil and fryer. Confirm beef stock and brandy for any hidden allergens.
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Save to Pinterest This classic steak-and-fries recipe shines for special occasions and everyday meals alike. Enjoy every peppery, crunchy bite.
Recipe FAQs
- → How do I achieve a perfect medium-rare ribeye?
Pat the steak dry and sear over medium-high heat for 3-4 minutes each side. Use a meat thermometer, aiming for 130-135°F. Rest 5 minutes before serving.
- → Why soak fries in vinegar water before frying?
Soaking removes excess starch, preventing fries from sticking and helps achieve a crisp outer texture when fried twice.
- → Can I use other peppercorn varieties?
Yes, combining black with pink or green peppercorns adds complexity and a milder heat to the crust.
- → How to make the peppercorn sauce thicker?
Simmer the sauce longer after adding cream until slightly thickened. Straining can also smooth the texture.
- → What is the purpose of basting steaks with butter and herbs?
Basting adds rich flavor and moisture while gently cooking the surface, enhancing tenderness and aroma.