Save to Pinterest 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.
This classic peppercorn ribeye was a hit the first time I served it, making for a truly indulgent dinner experience.
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
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 to Pinterest Sharing this meal with family always brings back warm memories of cozy dinners and satisfied smiles.
Notes
For extra flavor, use a mix of black, pink, and green peppercorns. Substitute sirloin or strip steak if ribeye is unavailable. Pair with a bold red wine, such as Cabernet Sauvignon or Malbec. For oven fries, toss potatoes with oil and bake at 425°F (220°C) until crisp.
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
Nutritional Information
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Save to Pinterest This recipe guarantees an impressive dinner with minimal fuss, perfect for steak lovers seeking a flavorful meal.
Recipe FAQs
- → How do I achieve a perfect medium-rare ribeye?
Pat the ribeye steaks dry, season with salt and crushed peppercorns, then sear in hot oil over medium-high heat for 3–4 minutes per side. Rest the steaks for 5 minutes tented in foil before serving.
- → What’s the best way to get fries crispy?
Soak cut potatoes in cold water with vinegar, fry twice—in oil heated first to 325°F for tenderizing, then at 375°F for crispiness—and season immediately with salt.
- → Can I substitute the peppercorns for other varieties?
Yes, mixing black, pink, and green peppercorns adds complexity to the crust and sauce for unique flavor variations.
- → How is the peppercorn sauce prepared?
After cooking steaks, deglaze the pan with brandy if desired, add beef stock and heavy cream, then simmer until slightly thickened. Season with salt to taste.
- → What wine pairs well with this dish?
Bold red wines like Cabernet Sauvignon or Malbec complement the richness of the ribeye and peppercorn sauce beautifully.
- → Are there gluten-free options for this meal?
Using gluten-free oil and dedicated fryer for the fries ensures this meal fits a gluten-free diet.