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.
My first time making peppercorn ribeye at home felt like bringing a restaurant experience into my own kitchen. The combination of the peppery, buttery steak and crispy golden fries made for a memorable weekend dinner.
Ingredients
- Steaks: 2 (10&12 oz / 280&340 g) ribeye steaks, about 1 inch thick; 2 tbsp black peppercorns, coarsely crushed; 1 tsp kosher salt; 2 tbsp vegetable oil; 2 tbsp unsalted butter; 2 garlic cloves, smashed; 2 sprigs fresh thyme
- Peppercorn Sauce: 1/3 cup (80 ml) heavy cream; 1/3 cup (80 ml) beef stock; 1 tbsp brandy or cognac (optional); Salt, to taste
- Crispy Fries: 3 large russet potatoes; 2 tbsp white vinegar; Vegetable oil, for frying; Fine sea salt, to taste
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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 Growing up, peppercorn steak and fries was a special occasion meal we enjoyed as a family, often paired with laughter and shared stories around the dinner table.
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. Fries are gluten-free if oil and fryer are dedicated. Always check beef stock and brandy for allergens.
Nutritional Information
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein
Save This ribeye and fries recipe brings the steakhouse feeling home and is fantastic with a bold red wine. Enjoy every bite and make it your own!
Kitchen Help
- → How do you achieve a perfect medium-rare ribeye?
Pat the steak dry, season with salt and crushed peppercorns, then sear over medium-high heat for about 3–4 minutes per side. Let rest before serving.
- → What is the purpose of soaking the fries in vinegar water?
Soaking helps remove excess starch and promotes crispiness when frying, resulting in golden, crunchy fries.
- → Can I use other peppercorn varieties for the crust?
Yes, mixing black, pink, and green peppercorns adds complex flavor and a colorful crust to the steak.
- → How is the creamy peppercorn sauce made?
Browning bits from the skillet are deglazed with brandy, then combined with beef stock and heavy cream, simmered until thickened and seasoned.
- → What cooking tools are recommended for this meal?
A heavy skillet or cast-iron pan for searing steaks and a deep fryer or large pot for the fries ensure best texture and flavor.
- → Are the fries suitable for gluten-free diets?
Yes, if cooked in dedicated gluten-free oil and fryer, russet potatoes provide a naturally gluten-free side.
