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 made this ribeye and fries for a special date night at home, and the combination was an instant hit. It became our go-to meal whenever we craved classic steakhouse flavors without leaving the house.
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 (plus extra for frying fries)
- 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 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 My family still requests this ribeye and fries for celebrations. Everyone gathers around while I sear the steaks and fry the potatoes, and soon the kitchen is filled with the warm, savory aroma that brings us together.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or large pot, slotted spoon or spider, tongs, saucepan, sharp knife and cutting board, paper towels.
Nutritional Information (per serving)
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Allergen Information
Contains dairy (butter, cream). Fries can be gluten-free if using dedicated gluten-free fryer and oil. Check beef stock and brandy for potential allergens.
Save This classic peppercorn ribeye with crispy fries makes any dinner special. Savor each bite with someone you love and a glass of bold red wine.
Recipe Guide
- → How do I get the steak medium-rare?
Sear the ribeye steaks for 3–4 minutes per side over medium-high heat, then rest them 5 minutes to lock in juices.
- → What is the purpose of crushing the peppercorns?
Crushing releases the peppercorns' aroma and adds a bold, textured crust to the steak for enhanced flavor.
- → How can I ensure crispy fries?
Double-fry potatoes: first at lower temperature until tender, then at higher temperature to achieve a golden, crisp exterior.
- → Can I substitute the heavy cream in the sauce?
Heavy cream provides richness and body, but for lighter options, use half-and-half or coconut cream with slight texture variations.
- → What wines pair well with this dish?
Bold reds like Cabernet Sauvignon or Malbec complement the peppery, rich flavors of the ribeye and sauce.
- → Is there a way to make fries gluten-free?
Use dedicated gluten-free oil and fryer equipment, and avoid cross-contamination to keep fries gluten-free.