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.
When I made this for the first time, the kitchen filled with incredible aromas and the crispy fries disappeared in minutes. Sharing this classic with family truly reminded me of memorable steakhouse dinners enjoyed together.
Ingredients
- Ribeye Steaks: 2 (10–12 oz) ribeye steaks, about 1 inch thick
- Black Peppercorns: 2 tbsp, coarsely crushed
- Kosher Salt: 1 tsp
- Vegetable Oil: 2 tbsp, plus extra for frying
- Unsalted Butter: 2 tbsp
- Garlic Cloves: 2, smashed
- Fresh Thyme: 2 sprigs
- Heavy Cream: 1/3 cup
- Beef Stock: 1/3 cup
- Brandy or Cognac: 1 tbsp, optional
- Salt: to taste
- Russet Potatoes: 3 large
- White Vinegar: 2 tbsp
- Fine Sea Salt: to taste
Instructions
- Prepare the Fries:
- Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and pat dry. Heat oil to 325°F. Fry potatoes in batches for 4 minutes. Drain. Increase oil temperature to 375°F. Fry again 2 minutes until golden and crisp. Drain and season with salt.
- Prepare the Steaks:
- Pat steaks dry. Season both sides with salt and press crushed peppercorns firmly. Heat oil in a skillet over medium-high. Sear ribeyes 3 minutes per side for medium-rare. During the last minute, add butter, garlic, and thyme. Baste steaks and rest 5 minutes after cooking.
- Make the Peppercorn Sauce:
- Discard excess fat from skillet, leaving browned bits. Deglaze with brandy (optional), scraping up bits. Add beef stock, simmer 2 minutes, then stir in cream. Simmer until slightly thickened. Season with salt.
- Serve:
- Plate steaks with fries. Spoon sauce over steaks or serve alongside.
Save to Pinterest This steak and fries pairing always brings everyone to the table, even on busy weeknights. Watching everyone reach for seconds together is a tradition we cherish.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or large pot, slotted spoon, tongs, saucepan, sharp knife and cutting board, paper towels
Allergen Information
Contains dairy. Fries are gluten-free if prepared in a dedicated fryer with gluten-free oil. Check beef stock and brandy for allergens.
Nutritional Information
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein
Save to Pinterest Serve hot and savor every bite of this classic steak dinner with crispy fries. The peppercorn sauce adds an unforgettable finishing touch.
Recipe FAQs
- → How do you achieve a crispy texture for fries?
Soak cut potatoes in cold water with vinegar, dry thoroughly, then double fry—first at a lower temperature to cook through, followed by a hotter fry to crisp the exterior.
- → What is the best way to season the ribeye steak?
Pat dry and season with kosher salt before pressing coarsely crushed black peppercorns firmly onto both sides for maximum flavor.
- → How is the peppercorn sauce prepared?
Deglaze the pan with brandy or cognac, add beef stock and heavy cream, then simmer until slightly thickened to create a rich sauce.
- → Can I use different cuts of beef instead of ribeye?
Yes, sirloin or strip steak are suitable alternatives, though cooking times and texture may vary slightly.
- → What herb complements the peppercorn ribeye?
Fresh thyme is added during basting to infuse the steaks with a warm, aromatic flavor.
- → Is this meal suitable for gluten-free diets?
Yes, when fries are cooked in a dedicated fryer with gluten-free oil and confirmed gluten-free ingredients are used.