Pin it 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.
This recipe reminds me of special dinners where the rich flavor of the ribeye combined with the crisp fries always impressed my guests.
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.
Pin it Sharing this meal always brings back fond family memories around the dinner table.
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.
Pin it This classic recipe is perfect for a special occasion or weekend treat that impresses every time.
Recipe FAQs
- → How do you achieve a crispy texture for the fries?
Soak cut potatoes in cold water with vinegar, then double-fry: first at a lower temperature to cook through, then at a higher temperature to crisp and golden them.
- → What is the best way to season the ribeye steaks?
Pat steaks dry, season with kosher salt, and firmly press coarsely crushed black peppercorns on both sides before searing.
- → How is the peppercorn sauce made?
After searing, deglaze the pan with brandy or cognac, add beef stock and heavy cream, simmering until slightly thickened and well combined.
- → Can the cooking method be adjusted for different doneness levels?
Yes, adjust searing time per side to reach your preferred level of doneness, ranging from rare to well done.
- → What herbs enhance flavor during cooking?
Fresh thyme and smashed garlic cloves are added during basting to impart aromatic depth and richness to the steaks.