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 making peppercorn ribeye during a chilly weekend, seeking that rich steakhouse experience without leaving my cozy kitchen. Nailing the perfect sear and pouring the creamy peppercorn sauce over those tender steaks was a proud moment.
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 (plus more for frying)
- Unsalted butter: 2 tbsp
- Garlic cloves: 2, 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
- 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 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 to 375°F (190°C). Fry again for 2–3 minutes until golden and crisp. Drain and season with salt.
- Prepare the Steaks:
- Pat steaks dry. Season with kosher salt and press crushed peppercorns firmly into both sides. Heat 2 tbsp oil in a heavy skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare. In final minute, add butter, garlic, and thyme; baste with butter. Remove steaks, tent with foil and rest 5 minutes.
- Make the Peppercorn Sauce:
- Drain excess fat from skillet, leaving browned bits. Deglaze with brandy (if using) over medium heat, scraping up bits. Add beef stock, simmer 2 minutes, then stir in cream. Simmer 2–3 minutes until thickened. Season with salt. Strain if desired.
- Serve:
- Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
Save Sharing this dish around the table always brings my family together with excited smiles and happy appetites. It's our special reward meal after a busy week.
Required Tools
For best results, use a heavy skillet (cast iron preferred) for searing, and a deep fryer or sturdy pot for making the fries safely. Don't forget sturdy tongs, a sharp knife, and plenty of paper towels for draining fries.
Allergen Information
This meal contains dairy, as butter and cream are used in the sauce and steak basting. Fries are gluten-free if prepared in oil uncontaminated by gluten. Confirm all ingredients to suit dietary needs.
Nutritional Information
Each serving supplies approximately 980 calories, 60 g total fat, 55 g carbohydrates, and 54 g protein, making this meal both hearty and satisfying.
Save Take your homemade steak dinner to new heights by spooning extra peppercorn sauce over thick-cut fries. Enjoy every crunchy, savory bite!
Common Questions
- → How do you achieve a perfect crust on the ribeye?
Pressing coarsely crushed black peppercorns firmly into the steak and searing it in a hot skillet with oil helps create a flavorful, crispy crust.
- → Why soak fries in vinegar water before frying?
Soaking cut potatoes in cold water with vinegar removes excess starch and helps achieve extra crispiness when fried.
- → What is the purpose of basting steaks with butter and thyme?
Basting with melted butter, garlic, and thyme adds rich aroma and moistness, enhancing the steak’s flavor and texture.
- → Can the peppercorn sauce be made without brandy?
Yes, the sauce is flavorful without brandy, which is optional. The beef stock and cream create a smooth, savory base.
- → How do you ensure fries are golden and crispy?
Double frying at different temperatures—first gently cooking, then crisping—produces fries with a tender inside and a crisp, golden exterior.