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.
I first made these peppercorn ribeyes for a celebratory dinner & the aroma of sizzling steaks made the evening unforgettable. The crispy fries were such a hit, someone claimed they tasted better than any steakhouse.
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 more 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 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 When my family gathers for special occasions, everyone hopes this steak & fries combo will be on the menu. It never fails to spark smiles & lively conversation at the table.
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 allergens in packaged products.
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Pin This peppercorn ribeye with fries will turn any evening into a celebration. Try it with your favorite wine for a truly decadent meal.
Recipe Q&A
- → How do I achieve the perfect crust on the ribeye?
Press coarsely crushed peppercorns firmly onto both sides of the steak and sear in hot oil over medium-high heat until a deep crust forms, about 3–4 minutes per side.
- → What’s the best way to make fries crispy?
Soak cut potatoes in cold water with vinegar, then use a two-stage frying process: first at a lower temperature until tender, then higher temperature for browning and crispiness.
- → Can I substitute peppercorn varieties in the peppercorn crust?
Yes, mixing black, pink, and green peppercorns adds complex flavor and a colorful appearance to the ribeye crust.
- → How should I rest the steaks after cooking?
After searing, tent the steaks loosely with foil and let them rest for about 5 minutes to redistribute juices evenly.
- → What does the peppercorn sauce consist of?
The sauce is made by deglazing the pan with brandy (optional), then simmering beef stock and heavy cream until slightly thickened, enhanced with seasoning.