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 this for a celebratory dinner at home, and the aroma of sizzling steak and fresh fries quickly made it a household favorite. Every time I prepare this, it feels like bringing a touch of a French bistro straight to our 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 (plus more for frying)
- 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
- 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 recipe has become our go-to for special occasions, and everyone in my family requests it for birthdays and celebrations. The crispy fries always remind me of my grandmother's method in her 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 if prepared 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 to Pinterest Serve immediately while hot for best flavor and texture. Garnish with fresh herbs if desired to elevate the presentation.
Common Recipe Questions
- → How do you achieve a perfect peppercorn crust on ribeye?
Firmly press coarsely crushed peppercorns into both sides of the steak after seasoning with kosher salt. Use your hands to evenly distribute the crust before searing.
- → What’s the secret to crispy fries?
Soak potato sticks in cold water and vinegar, fry first at lower temperature to cook through, then fry again at higher heat for a golden, crispy finish.
- → How can I adjust steak doneness?
Adjust searing time per side based on desired doneness. For medium-rare, 3–4 minutes per side is ideal; add or decrease time for personal preference.
- → What is the role of brandy in peppercorn sauce?
Brandy or cognac adds depth and richness to the sauce, enhancing the pan’s browned bits. This step is optional but recommended for a more robust flavor.
- → Are gluten-free fries possible?
Yes, ensure potatoes are fried in gluten-free oil and a dedicated fryer or bake in the oven for safe gluten-free fries.
- → Best wine pairing with this meal?
A bold red wine, like Cabernet Sauvignon or Malbec, pairs beautifully, complementing the rich steak and hearty fries.