Pin this 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 recreated this peppercorn ribeye for a special date night at home. The sizzling aroma and creamy sauce brought back memories of upscale dinners, and every bite felt like a celebration.
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: 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
- 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.
Pin this Our family loves gathering for steak and fries night, sharing stories over the kitchen table as the scent of sizzling ribeye fills the house.
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
Pin this Serve this classic ribeye and fries with your favorite sauce and a glass of bold red wine to complete the steakhouse experience at home.
Frequently Asked Recipe Questions
- → How do I achieve the perfect crust on the ribeye?
Pat the steaks dry and press coarsely crushed black peppercorns firmly onto both sides. Sear in a hot skillet with oil for 3–4 minutes per side to lock in flavor and create a rich crust.
- → What is the best way to make crispy fries?
Use a double-fry technique: first fry potatoes at a lower temperature until tender, then fry a second time at a higher temperature to achieve a golden, crispy exterior.
- → Can I substitute the ribeye with another cut?
Yes, sirloin or strip steak can be used as alternatives for a similar flavor and texture profile.
- → How do I make the peppercorn sauce rich and smooth?
After searing steaks, deglaze the pan with brandy or cognac, then add beef stock and heavy cream. Simmer until slightly thickened to develop a creamy sauce.
- → What tips ensure the fries stay crisp after cooking?
Drain and pat fries thoroughly after soaking and frying. Season immediately with fine sea salt while hot to keep them crisp and flavorful.