Pin 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 always impresses my guests at dinner parties and is surprisingly easy to prepare.
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 This dish always brings my family together, sparking lively conversations over a shared love for great food.
Pairing Suggestions
Pair this rich steak with bold red wines like Cabernet Sauvignon or Malbec to complement the peppercorn flavor.
Alternative Cooking Methods
If you prefer, you can bake the fries at 425°F (220°C) until crisp instead of frying.
Storage Tips
Leftover steak and fries can be refrigerated for up to 2 days and reheated gently to maintain texture.
Pin Enjoy this classic steakhouse meal with loved ones for a truly memorable dining experience.
Recipe Q&A
- → How do you achieve the perfect crust on the ribeye?
Pressing coarsely crushed black peppercorns firmly onto the steaks before searing in hot oil creates a flavorful crust. Adding butter, garlic, and thyme during the last minute enhances browning and aroma.
- → What is the best method for crispy fries?
Soaking the potatoes in vinegar water removes excess starch, then double frying—first at a lower temperature to cook through, then at higher heat to crisp—results in golden, crunchy fries.
- → Can I substitute ribeye with other cuts?
Sirloin or strip steak work well as alternatives, delivering robust flavor and good marbling that stand up to the peppercorn coating and pan-searing method.
- → How is the peppercorn sauce prepared?
After searing, deglaze the pan with brandy (optional), then add beef stock and heavy cream. Simmer gently until thickened, seasoning to taste for a rich, creamy sauce that complements the steak.
- → Are the fries gluten-free?
Yes, when prepared in a dedicated fryer with gluten-free oil and using naturally gluten-free potatoes, the fries remain safe for gluten-sensitive diets.
