Save to Pinterest 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 classic peppercorn ribeye for a special weekend dinner, and it immediately became a household favorite. The aroma of sizzling steak and fries filled the kitchen and turned an ordinary evening into a steakhouse experience right at our own table.
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
- 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 (optional): 1 tbsp
- Salt: to taste
- Russet potatoes: 3 large
- White vinegar: 2 tbsp
- Vegetable oil (for frying): enough for deep frying
- 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 to Pinterest This is the meal my father requests every birthday. We all gather around the table, share stories, and celebrate with perfectly cooked steak and crispy fries. It is a tradition that brings everyone together.
Required Tools
Heavy skillet, 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. Check beef stock and brandy for allergens.
Nutritional Information
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein
Save to Pinterest Enjoy your homemade steakhouse meal with bold red wine and good company. It's a classic for any celebration or special night in.
Ask About This Recipe
- → How do you get the fries extra crispy?
Soak the cut potatoes in cold water with a bit of vinegar to remove excess starch, then double fry them—first at a lower temperature to cook through, then at higher heat for golden crispiness.
- → What is the best way to sear the ribeye steaks?
Pat steaks dry, coat with crushed peppercorns and salt, then sear in hot oil over medium-high heat for 3-4 minutes per side for medium-rare. Add butter, garlic, and thyme at the end for basting.
- → Can I substitute the ribeye with another cut?
Yes, sirloin or strip steak can be used as alternatives though ribeye offers richer marbling and flavor.
- → How is the peppercorn sauce made?
Deglaze the pan with brandy after searing steaks, add beef stock and heavy cream, then simmer until lightly thickened for a creamy, flavorful sauce.
- → Are the fries gluten-free?
Fries are gluten-free if fried in dedicated oil free from gluten contamination and made without flour coatings.