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 and fries combo for a weekend date night, and it was an instant hit. The cracked peppercorn crust brings extra punch, while homemade fries make the meal feel special every time.
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: 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
- Russet Potatoes: 3 large
- White Vinegar: 2 tbsp
- Vegetable Oil: for frying
- 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 This recipe has become a weekend favorite in my family, especially when everyone gathers around expecting steak night. Sharing the fries fresh out of the oil is part of the fun.
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: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g.
Save Serve with a bold red wine to elevate the meal even more. This is steakhouse luxury made easy at home.
Recipe FAQ
- → How do I achieve a crisp texture on the fries?
Soak cut potatoes in cold water with vinegar to remove starch, then double-fry at two temperatures—first to cook through, then to crisp golden brown.
- → What is the best way to season the ribeye steaks?
Pat steaks dry, season with kosher salt, and firmly press coarsely crushed black peppercorns onto both sides before searing.
- → How can I make the peppercorn sauce rich and smooth?
Deglaze the skillet with brandy or cognac, then add beef stock and heavy cream, simmer until slightly thickened for a velvety finish.
- → What is the recommended doneness for the ribeye?
Medium-rare is ideal to retain juiciness, searing steaks 3–4 minutes per side, then resting before serving.
- → Can the fries be baked instead of fried?
Yes, tossing potato sticks with oil and baking at 425°F (220°C) until crisp is a flavorful alternative.