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.
The first time I made this for my family, everyone raved about the golden fries and how the peppercorn crust elevated the ribeye. The creamy sauce brings everything together, making it feel like a special dinner without leaving home.
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 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
- 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 My kids always request this ribeye and fries combo on special occasions. It's become our Saturday night ritual to gather around the table, share stories, and enjoy tender steak hot off the skillet.
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
This dish contains dairy (butter and cream). 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 This classic recipe delivers a steakhouse experience right at home. Savor every bite and don't forget to dip your fries in the creamy peppercorn sauce!
Kitchen Guide
- → How do I achieve the perfect crust on ribeye?
Pat the steaks dry and press crushed peppercorns firmly into both sides before searing in hot oil. Sear 3-4 minutes per side for medium-rare.
- → What is the purpose of soaking fries in vinegar?
Soaking fries in vinegar helps to remove excess starch, resulting in crispier fries when double fried.
- → Can I substitute ribeye with other cuts?
Yes, sirloin or strip steak work well as alternatives while still providing a flavorful and tender result.
- → How is the peppercorn sauce prepared?
After searing, deglaze the pan with brandy, add beef stock and heavy cream, then simmer until slightly thickened for a rich sauce.
- → What cooking oils are recommended for frying fries?
Use vegetable oil with a high smoke point to achieve crispy, golden fries without burning.