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.
Cooking this classic ribeye for special occasions always brings the house together. The aroma of melting butter and sizzling steak is pure comfort.
Ingredients
- Ribeye Steaks: 2 (10–12 oz / 280–340 g) ribeye steaks, about 1 inch thick
- Black Peppercorns: 2 tbsp, coarsely crushed
- Kosher Salt: 1 tsp
- Vegetable Oil: 2 tbsp
- 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
- 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 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 Every time I serve this ribeye and fries, my family requests it again and again. Kids love dipping fries and adults savor the luscious steak sauce.
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
Allergen Information
Contains dairy (butter, cream). Fries are gluten-free if prepared in a dedicated fryer with gluten-free oil. Check beef stock and brandy for potential allergens.
Nutritional Information
Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein
Save Treat yourself and loved ones to this peppercorn ribeye & fries for a home steakhouse experience that's both decadent and cozy.
Recipe Guide
- → How do you achieve the pepper crust on the ribeye?
Coarsely crushed black peppercorns are firmly pressed into the steaks before searing, creating a flavorful crust during cooking.
- → What is the best way to cook the fries for crispiness?
Soaking cut potatoes in cold water with vinegar removes excess starch. Frying twice at different temperatures ensures the fries are tender inside and crisp outside.
- → How can I make the sauce richer without overpowering the steak?
The peppercorn sauce uses a balance of beef stock and heavy cream, gently simmered to thicken and infused with notes from pan drippings and optional brandy.
- → What herbs complement the ribeye in this dish?
Fresh thyme and garlic are added during basting to introduce aromatic and savory layers that enhance the steak’s natural flavor.
- → Can this dish be adapted for gluten-free diets?
Yes, by ensuring fries are cooked in dedicated gluten-free oil and verifying that all additional ingredients, like beef stock, contain no gluten.