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 classic peppercorn ribeye for a special date night, and it became our go-to celebration meal. There's something about the aroma of sizzling steak and crispy fries that brings everyone to the table with excitement.
Ingredients
- Ribeye steaks: 2 (10–12 oz / 280–340 g), 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
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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 meal always reminds me of Sunday afternoons spent with family, sharing plates piled high and savoring every bite together.
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 Enjoy every peppery, crispy bite with your favorite bold wine for a truly satisfying dinner. This recipe always impresses guests and brings steakhouse flair to your kitchen.
Recipe FAQs
- → How do you achieve crispy fries?
Double-frying the cut potatoes first at a lower temperature until tender, then at a higher temperature until golden, yields crispy fries.
- → What’s the best doneness for ribeye steaks here?
Medium-rare is recommended to retain juiciness and tenderness, searing about 3–4 minutes per side.
- → Can I use different peppercorns?
Yes, a mix of black, pink, and green peppercorns adds extra depth and complexity to the crust.
- → How is the peppercorn sauce made?
The sauce is created by deglazing the pan with brandy, then simmering beef stock and heavy cream until slightly thickened and seasoned.
- → What can be used instead of ribeye if unavailable?
Sirloin or strip steak are excellent substitutes, offering similar texture and flavor.
