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.
Cooking this dish always reminds me of celebrating special occasions with family, where the sizzle of the steak and the aroma of fries filled the kitchen.
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.
Save This recipe quickly became a family favorite, with everyone eager to claim the crispiest fries and juiciest cut from the platter.
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)
Save Serve hot for best results and savor every bite with your favorite red wine.
Kitchen Questions
- → How do you ensure the fries are crispy?
Soaking the potato sticks in cold water with vinegar removes excess starch, and frying twice at controlled temperatures creates a golden, crunchy exterior.
- → What is the best way to cook the ribeye steaks?
Pat the steaks dry, then press cracked peppercorns firmly onto both sides. Sear them in hot oil for 3–4 minutes per side for medium-rare, finishing with butter, garlic, and thyme for added aroma.
- → Can I substitute the peppercorns with other spices?
Yes, mixing black, pink, and green peppercorns enhances the flavor complexity without overpowering the steak.
- → What does the peppercorn sauce add to the dish?
The creamy peppercorn sauce blends beef stock and brandy with heavy cream, enriching the dish with a savory, smooth complement to the rich ribeye.
- → Are there gluten-free options for this meal?
The fries are gluten-free when cooked in dedicated oil and fryer to avoid cross-contamination, making this an option for gluten-sensitive diets.