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.
The first time I tried making this at home was for a special date night. The aroma of peppercorns and sizzling butter instantly reminded me of a classic bistro, and sharing the crispy fries made it a true comfort experience.
Ingredients
- Ribeye steaks: 2 (10–12 oz / 280–340 g), about 1 inch thick
- Black peppercorns: 2 tbsp, coarsely crushed
- Kosher salt: 1 tsp
- Vegetable oil: 2 tbsp
- Unsalted butter: 2 tbsp
- Garlic cloves: 2, 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
- 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 This recipe brings everyone to the table quickly. Our family always fights over the last crispy fry, and the peppercorn sauce has become a requested favorite for birthday dinners.
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 it Experience steakhouse luxury at home with this classic combo. Serve immediately for the crispiest fries and juiciest steak.
Frequently Asked Questions
- → How do I achieve a perfect medium-rare ribeye?
Pat steaks dry, season well, and sear on medium-high heat for 3-4 minutes per side. Use butter and thyme to baste near the end for added flavor and moisture.
- → What is the key to crispy fries?
Soak cut potatoes in cold water with vinegar to remove excess starch, then use a two-stage frying method: first at lower temperature to cook through, then at higher temperature for crispness.
- → Can I substitute ribeye with another cut?
Yes, sirloin or strip steak work well as alternatives, maintaining a tender texture and robust flavor when cooked similarly.
- → How is the peppercorn sauce made?
Deglaze the pan with brandy, add beef stock and heavy cream, then simmer until slightly thickened to create a rich, flavorful sauce.
- → Are the fries gluten-free?
Yes, when prepared in dedicated gluten-free oil and fryer, these crispy fries can be enjoyed by those avoiding gluten.