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 ribeye with fries on a special occasion, hoping to capture the experience of a high-end steakhouse dinner. The kitchen filled with the rich aroma of searing steak and fresh thyme, and it has since become a go-to meal when we crave something truly indulgent.
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 for cooking steaks
- Unsalted Butter: 2 tbsp
- Garlic: 2 cloves, 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, for the peppercorn sauce
- Russet Potatoes: 3 large potatoes for fries
- White Vinegar: 2 tbsp for soaking fries
- Vegetable Oil: For frying
- Fine Sea Salt: To taste, for seasoning fries
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 Everyone in my family looks forward to steak night, but watching the fries disappear first is always the best part. Sharing this meal at the table feels like a little celebration every time we make it together.
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
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein
Save With perfectly seared ribeyes and golden fries, this dish is guaranteed to impress. Don't forget a drizzle of peppercorn sauce for the final flourish.
Recipe Guide
- → How do I achieve a perfect medium-rare ribeye?
Pat steaks dry and season evenly. Sear over medium-high heat for 3-4 minutes each side. Rest for 5 minutes under foil before serving to retain juices.
- → Why soak fries in vinegar water?
Soaking potatoes in cold water with vinegar removes excess starch and helps achieve crispy, golden fries after frying.
- → Can I make the peppercorn sauce without brandy?
Yes, the sauce remains flavorful when skipping brandy. Simply deglaze with beef stock and proceed as usual.
- → What is the best oil for frying fries?
Use vegetable oil with a high smoke point for frying to ensure crisp and evenly cooked fries.
- → How can I add more pepper flavor?
Try blending black, pink, and green peppercorns for a more complex, layered seasoning on the steak.
- → Is resting the steak necessary?
Resting allows juices to redistribute, resulting in a more tender and juicy bite.