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.
This classic peppercorn ribeye has been a family favorite for years whenever we crave a hearty steakhouse meal at home.
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.
Pin it Sharing this meal always brings back memories of special family dinners and celebrations.
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: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Pin it This classic peppercorn ribeye recipe guarantees a flavorful steakhouse experience right at home with perfectly crispy fries.
Frequently Asked Questions
- → How do I get the fries extra crispy?
Double frying is key: first fry at a lower temperature to cook through, then fry again at a higher temperature for a golden, crispy finish.
- → Can I use other cuts of beef instead of ribeye?
Yes, sirloin or strip steak can be great alternatives, offering slightly different textures but similar rich flavors.
- → What is the purpose of crushing the peppercorns?
Coarsely crushed peppercorns create a flavorful crust that enhances the steak’s robust taste and adds a pleasant bite.
- → How do I make the peppercorn sauce without brandy?
Simply omit the brandy and simmer the sauce with beef stock and cream to maintain richness and depth of flavor.
- → Is the dish gluten-free?
Yes, when fries are cooked in gluten-free oil and beef stock and other ingredients contain no gluten, the dish is suitable for gluten-free diets.