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 still remember the first time I made peppercorn ribeye for a celebratory dinner. The sizzle of the steaks, aroma of fresh thyme, and a pile of hand-cut fries instantly brought everyone to the kitchen. This dish quickly became our go-to for special occasions.
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 for cooking, plus more for fries
- Unsalted butter: 2 tbsp
- Garlic cloves: 2, smashed
- Fresh thyme: 2 sprigs
- Heavy cream: 1/3 cup (80 ml)
- Beef stock: 1/3 cup (80 ml)
- Brandy or cognac: 1 tbsp (optional)
- 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 sticks 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 paper towels. 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. Adjust time for preferred doneness. During last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove steaks, tent loosely with foil, and rest for 5 minutes.
- Make the Peppercorn Sauce:
- Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy (if using), scraping up bits. Add beef stock, simmer for 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 The most memorable family moments happen when we share this meal—everyone reaches for fries, steak is sliced at the table, and laughter fills the kitchen.
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 when fried in gluten-free oil. Double-check beef stock and brandy for possible allergens.
Nutritional Information (per serving)
Calories: 980. Total Fat: 60 g. Carbohydrates: 55 g. Protein: 54 g.
Save This classic peppercorn ribeye with crispy fries will elevate any meal, whether for a cozy night in or a festive gathering. Enjoy every bite and savor the simple elegance.
Recipe FAQ
- → How do I achieve a perfect crust on the ribeye?
Press crushed black peppercorns firmly into both sides of the steak before searing in hot oil to create a flavorful, crispy crust.
- → What is the best way to get crispy fries?
Soak cut potatoes in cold water with vinegar, then double fry them at different temperatures to ensure tenderness inside and a golden, crispy exterior.
- → Can I substitute ribeye with another cut?
Yes, sirloin or strip steak can be used as alternatives, though ribeye offers more marbling and flavor.
- → How is the peppercorn sauce made rich and smooth?
Deglaze the pan with brandy, then add beef stock and heavy cream, simmering until slightly thickened to create a creamy sauce full of depth.
- → What herbs complement the ribeye during cooking?
Fresh thyme and smashed garlic cloves are added to the pan during the last minute of cooking to infuse the butter basting with aromatic flavors.