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.
Every time I prepare this peppercorn ribeye for friends, it feels like a celebration. The aroma of sizzling steak and garlicky butter fills the kitchen, and everyone always asks for seconds of the crispy fries!
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, and 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 This recipe is a favorite for family nights: everyone gathers around the table, excited for steak and fries. Watching the kids sneak extra fries always makes me smile.
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
Save to Pinterest Serve immediately for maximum flavor. Don't forget a bold red wine for a true steakhouse touch.
Recipe Questions & Answers
- → How do I achieve a perfect sear on the ribeye steaks?
Pat the steaks dry and press crushed peppercorns firmly on both sides. Heat oil in a heavy skillet until hot, then sear steaks 3–4 minutes per side for medium-rare, adding butter, garlic, and thyme during the last minute to baste.
- → What is the best way to make fries extra crispy?
Soak cut potatoes in cold water with vinegar for 30 minutes, fry them twice—in oil heated first to 325°F for a tender cook, then at 375°F for crispiness—and season immediately with salt.
- → Can I substitute ribeye with another cut of beef?
Yes, sirloin or strip steaks can be used as alternatives, though ribeye's marbling offers more juiciness and flavor.
- → How is the peppercorn sauce prepared?
Deglaze the skillet with brandy or cognac, add beef stock, and simmer. Stir in heavy cream and simmer until slightly thickened. Season with salt and strain if desired.
- → Are the fries gluten-free?
Yes, if prepared in a dedicated fryer or pot with gluten-free oil and no cross-contamination, the fries remain gluten-free.