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 peppercorn ribeye at home, everyone was amazed how close it tasted to our favorite French bistro. The homemade fries made the meal extra special.
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 Whenever we serve this, the whole family comes together and the sizzle from the pan makes everyone eager to dig in. These fries vanish in minutes!
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 potential allergens.
Nutritional Information
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g per serving
Save Enjoy this classic ribeye with peppercorn sauce and crispy fries for a truly special meal. It's easy to recreate restaurant magic at home!
Recipe FAQ
- → How do you achieve a crispy texture for fries?
Soaking the cut potatoes in cold water with vinegar removes excess starch. Frying twice—first at lower temperature to cook, then at higher temperature to crisp—creates a golden, crunchy exterior.
- → What’s the best way to cook ribeye steaks evenly?
Pat steaks dry and press crushed peppercorns firmly on both sides. Pan-sear over medium-high heat for 3–4 minutes per side for medium-rare, basting with butter, garlic, and thyme during the last minute for added flavor.
- → Can the peppercorn sauce be made without alcohol?
Yes, the brandy or cognac is optional. Leaving it out will result in a slightly milder sauce but still rich with cream and beef stock flavors.
- → How should the steaks rest before serving?
After cooking, tent the steaks loosely with foil and let rest for 5 minutes. This allows juices to redistribute for a moist and tender bite.
- → Are there alternatives to ribeye for this dish?
Sirloin or strip steaks can be substituted if ribeye isn’t available, maintaining a similar cooking method and seasoning approach.