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 tried this classic peppercorn ribeye on a chilly weekend with friends. The sizzle of peppercorns and aroma of thyme made the whole house feel like a cozy bistro.
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
- 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): as needed
- 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 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 brings back family memories of celebrating milestones around the dinner table, eagerly reaching for the crispiest fries and savoring each juicy steak slice.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or large heavy pot, slotted spoon or spider, tongs, saucepan, sharp knife, cutting board, paper towels
Allergen Information
Contains dairy in butter and cream. Fries are gluten-free if prepared in a dedicated fryer with gluten-free oil. Check labels on beef stock and brandy.
Nutritional Information
Each serving contains about 980 calories, 60 g total fat, 55 g carbohydrates, and 54 g protein.
Save Serve this peppercorn ribeye with bold red wine for a true steakhouse experience. Nothing beats sharing crispy fries and steak with loved ones.
Kitchen Guide
- → How do I get crispy fries like these?
Soak the cut potatoes in cold water with vinegar to remove excess starch, then fry them twice—first at a lower temperature to cook through, then at a higher heat to crisp and brown evenly.
- → What is the purpose of basting the ribeye with butter, garlic, and thyme?
Basting adds moisture and infuses the steak with rich buttery flavor and aromatic notes from garlic and thyme, enhancing the crust and overall taste.
- → Can I substitute ribeye with another cut of beef?
Yes, sirloin or strip steaks can be used as alternatives while still delivering great flavor and tenderness when cooked properly.
- → How is the peppercorn sauce prepared?
After removing the steaks, deglaze the pan with brandy or cognac, add beef stock and cream, then simmer until slightly thickened. Season to taste and strain if desired for a smooth finish.
- → Are the fries gluten-free?
They can be gluten-free when fried in dedicated oil and using gluten-free ingredients, making them suitable for gluten-sensitive diets.