Tender ribeye coated in peppercorns, pan-seared, with golden, crispy fries as a hearty meal.
# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 ounces each, about 1 inch thick
02 - 2 tablespoons black peppercorns, coarsely crushed
03 - 1 teaspoon kosher salt
04 - 2 tablespoons vegetable oil
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - ⅓ cup heavy cream (80 milliliters)
09 - ⅓ cup beef stock (80 milliliters)
10 - 1 tablespoon brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tablespoons white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Directions:
01 - Peel and cut potatoes into ¼-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 to 5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F (190°C) and fry potatoes again in batches for 2 to 3 minutes until golden and crisp. Drain and season with fine sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press coarsely crushed black peppercorns firmly onto both sides. Heat vegetable oil in a heavy skillet over medium-high heat. When hot, add steaks and sear for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the final minute of searing, add unsalted butter, smashed garlic cloves, and fresh thyme to the skillet. Baste steaks continuously with melted butter. Remove steaks and tent loosely with foil. Rest for 5 minutes.
04 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze the pan with brandy, scraping up browned bits if using. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until sauce thickens slightly, about 2 to 3 minutes. Season with salt to taste. Strain if preferred.
05 - Plate the rested steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve it on the side.
