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.
I first tried this dish in a cozy bistro and was amazed at how the cracked peppercorns brought out the richness of the ribeye. Now, it's my go-to for date nights or when I want to impress guests with a restaurant-quality meal on the weekend.
Ingredients
- Ribeye Steaks: 2 (10–12 oz / 280–340 g) steaks, about 1 inch thick
- Black Peppercorns: 2 tbsp, coarsely crushed
- Kosher Salt: 1 tsp
- Vegetable Oil: 2 tbsp, plus extra for frying
- 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
- 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 became a family weekend favorite, especially for celebratory meals. Watching everyone dig into the crispy fries and peppery steaks always brings smiles around our table.
Required Tools
Heavy skillet, deep fryer or large pot, slotted spoon, tongs, saucepan, sharp knife, cutting board, and paper towels make meal prep efficient and enjoyable.
Allergen Information
Contains dairy (butter, cream). Make sure your beef stock and brandy are allergen-free. Fries are gluten-free when fried in the right oil.
Nutritional Information
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein.
Save Savor this delicious steak and fries combo for a true bistro experience at home. Serve with a bold red wine to elevate your meal.
Recipe FAQ
- → How do I get the perfect crust on my ribeye?
Press crushed peppercorns firmly into both sides of the steak and sear over medium-high heat for a well-developed crust.
- → Can I make this dish gluten-free?
Yes, prepare fries in a dedicated fryer with gluten-free oil and check beef stock for allergens.
- → What are tips for crispy fries?
Soak potato sticks in water with vinegar, double fry them at two temperatures, and season while hot for best crispiness.
- → Do I need brandy for the sauce?
Brandy adds flavor but is optional; beef stock and cream alone make a delicious sauce.
- → What steak alternatives work well?
Sirloin or strip steak can substitute ribeye if desired, adjusting cook times accordingly.
- → How should I serve the dish?
Plate steak alongside fries and spoon peppercorn sauce over the top or serve sauce on the side.