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.
I remember the first time I cooked this classic peppercorn ribeye for friends: the aroma of sizzling steak and garlic brought everyone into the kitchen, and the fries disappeared faster than I could plate them.
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 to Pinterest Every time we prepare this dinner, my family gathers in anticipation by the stove, eager to snag a perfectly crisp fry as the steaks rest. It is a meal everyone requests for special occasions.
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 due to butter and cream. Ensure fries are gluten-free by using dedicated fryer and gluten-free oil. Check beef stock and brandy for allergen information if needed.
Nutritional Information (per serving)
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Save to Pinterest This peppercorn ribeye and crispy fries will elevate your dinner, transforming a simple meal into a special occasion. Serve immediately for the best taste and texture.
Recipe Questions & Answers
- → How do I achieve a crispy texture for the fries?
Use a double-frying technique: first fry the potatoes at a lower temperature to cook through, then fry again at a higher heat to crisp them up. Soaking the cut potatoes in cold water with vinegar also helps remove excess starch.
- → What is the best doneness for ribeye steaks in this dish?
Medium-rare is ideal to retain juiciness and tenderness. Sear steaks 3–4 minutes per side over medium-high heat, then rest before serving.
- → Can I use different types of peppercorns?
Yes, a blend of black, pink, and green peppercorns adds complexity and an aromatic kick to the crust.
- → How is the peppercorn sauce prepared?
The sauce is made by deglazing the skillet with brandy or cognac, adding beef stock and heavy cream, then simmering until slightly thickened. Season to taste for a rich, flavorful finish.
- → Are there gluten-free considerations for this dish?
Use a dedicated fryer and gluten-free oil for the fries to ensure the dish is gluten-free. Check the ingredients of beef stock and brandy for any allergens.
- → What wines pair well with this meal?
Bold red wines like Cabernet Sauvignon or Malbec complement the rich flavors of the ribeye and peppercorn seasoning beautifully.