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 on a chilly evening, craving something truly special. The buttery seared steak and golden fries quickly became a favorite for celebratory dinners in my household.
Ingredients
- Ribeye steaks: 2 (10–12 oz / 280–340 g), 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 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 This recipe brings back memories of family steak nights, when everyone eagerly gathered around the table waiting for that first bite of peppercorn-sauced beef and crispy fries.
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
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g (per serving)
Save Savor this decadent meal with your favorite red wine and relish steakhouse flavors in the comfort of your home.
Recipe FAQ Section
- → How do you get fries extra crispy?
Soaking cut potatoes in cold water with vinegar removes excess starch, then frying twice at controlled temperatures ensures a crispy exterior and tender interior.
- → What is the best doneness for ribeye steaks?
Medium-rare is ideal for ribeye to maintain juiciness and tenderness, achieved by searing 3-4 minutes per side depending on thickness.
- → How is the peppercorn crust formed?
Coarsely crushed black peppercorns are pressed firmly onto both sides of dry steaks before searing, creating a flavorful, textured crust.
- → What role does butter play during cooking?
Adding butter with garlic and thyme during the last minute baste enriches flavor and adds a savory aroma while keeping the steak moist.
- → Can peppercorn sauce be customized?
You can omit brandy or substitute with other spirits; seasoning to taste allows for adapting richness and flavor depth.