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 have always loved treating family and friends to a ribeye dinner, and the crackle of peppercorns combined with hot, crispy fries is the ultimate indulgence that never fails to impress.
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 extra for frying)
- Unsalted Butter: 2 tbsp
- Garlic: 2 cloves, 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
- 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 a platter of these steaks and fries at the table always sparks conversation, with everyone reaching for just one more crispy fry and pouring extra sauce over their steak.
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 This meal brings a steakhouse classic to your own kitchen. Serve with a bold red wine and savor every bite.
Cooking Guide
- → How do you achieve the perfect crust on the ribeye?
Pressing coarsely crushed black peppercorns firmly onto the steak before searing helps form a robust crust. Cooking over medium-high heat ensures a flavorful, caramelized exterior while keeping the inside juicy.
- → What is the purpose of soaking potatoes in vinegar water?
Soaking the cut potatoes in cold water with white vinegar helps remove excess starch and prevents them from turning mushy while frying, resulting in crispier fries.
- → How can I make the fries gluten-free?
Ensure the frying oil and equipment are free from gluten contamination and use dedicated fryers or pots. Russet potatoes and vinegar naturally contain no gluten.
- → Can I substitute ribeye with other cuts?
Yes, sirloin or strip steak can be used as alternatives though ribeye's marbling provides unique juiciness and flavor.
- → What does the peppercorn sauce add to the dish?
The sauce enriches the meal with creamy, savory notes enhanced by beef stock and brandy, complementing the spice and texture of the peppercorn-crusted steak.