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 made this ribeye with peppercorns and crispy fries for a special anniversary dinner, and it instantly became a family favorite. Nothing beats the aroma of fresh steak and fries wafting through 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 has become our go-to celebration meal—my kids love helping with the fries, and everyone gathers around for steak night.
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 from butter and cream. Fries are gluten-free if cooked in a dedicated fryer with gluten-free oil. Check beef stock and brandy for allergens.
Nutritional Information (per serving)
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Save Serve immediately for best texture, and don't forget your favorite bold red wine for the full steakhouse experience.
Recipe FAQ
- → How do I achieve a crispy texture for the fries?
Soak cut potatoes in cold water with vinegar to remove excess starch, then double-fry at different temperatures—first at 325°F to cook through, then at 375°F for a golden crisp exterior.
- → What is the best doneness for ribeye steaks?
Medium-rare is ideal to retain juiciness and tenderness, searing each side for about 3-4 minutes depending on thickness.
- → How can I enhance the peppercorn coating on the steak?
Coarsely crushing fresh black peppercorns and pressing them firmly onto the steak ensures a robust, aromatic crust during searing.
- → What role does the butter and thyme play during cooking?
Basting the steaks with butter, garlic, and fresh thyme near the end of cooking adds richness and subtle herbal notes to the meat.
- → Can I substitute the brandy in the peppercorn sauce?
Brandy adds depth but is optional; you can skip it or use a splash of cognac depending on preference.
- → Are there gluten-free considerations for this dish?
The fries can be gluten-free if fried in dedicated gluten-free oil and fryer; verify beef stock and other ingredients for potential allergens.