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 with Crispy Fries for a special date night at home. It felt like we brought the best part of a steakhouse right to our own kitchen, and the rich sauce and crunchy fries were a huge hit with my family.
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 We always celebrate big occasions with steak and fries, and this recipe has become a family favorite for birthdays and weekend treats. It's amazing how everyone gathers around the table as the aromas fill the kitchen.
Pairings and Serving Ideas
Serve this ribeye with a bold red wine such as Cabernet Sauvignon or Malbec. A simple side salad or sauteed vegetables can balance the richness of the meal.
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, and paper towels are recommended for best results.
Nutritional Information
Each serving contains 980 calories, 60 g total fat, 55 g carbohydrates, and 54 g protein.
Save This peppercorn ribeye with crispy fries brings the steakhouse home in style. You'll want to make it again and again for special nights or when you crave something extra delicious.
Recipe Help & FAQs
- → How do you get the fries extra crispy?
Soak cut potatoes in cold water with vinegar to remove excess starch, then double-fry them: first at a lower temperature to cook through, then at a higher temperature to crisp and brown.
- → What’s the best way to cook ribeye for medium-rare?
Sear ribeye steaks over medium-high heat for 3–4 minutes per side, then rest under foil for 5 minutes to let juices redistribute.
- → How is the peppercorn crust applied to the steak?
Coarsely crush black peppercorns and firmly press them onto both sides of the seasoned ribeye before searing.
- → Can the sauce be made without alcohol?
Yes, omit brandy or cognac and simply deglaze the pan with beef stock for the peppercorn sauce base.
- → What herbs complement the peppercorn ribeye?
Fresh thyme is used during cooking to baste with butter and garlic, enhancing the steak’s aroma and richness.