Save It 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.
The first time I made this classic ribeye with crispy fries, it reminded me of dining out at a French bistro. Seeing the joy on my family's faces as they tasted the perfectly seared steaks made it a memorable night.
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: 2 cloves, 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 It Sharing this meal with family has become a weekend ritual, and everyone looks forward to that irresistible combination of savory steak and crispy fries. The peppercorn sauce has now become a requested favorite!
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.
Save It This classic dish is sure to elevate any dinner. Enjoy every bite of savory steak and golden fries, all brought together with a rich peppercorn sauce.
Recipe FAQs
- → How do I achieve a perfect peppercorn crust?
Firmly press crushed peppercorns into both sides of the steaks before searing for an even, flavorful crust.
- → What's the best way to get crispy fries?
Use the double-frying method: fry potatoes first at a lower temperature, then again at a higher temperature for crispiness.
- → Can I use other cuts of beef?
Yes, sirloin or strip steak work well if ribeye isn't available. Adjust cook time for thickness.
- → Is the sauce necessary?
The peppercorn sauce adds richness and blends perfectly with steak flavors, but it can be served on the side or omitted.
- → What tools are best for this dish?
A heavy skillet ensures good searing, and a deep fryer or large pot helps achieve perfect fries.
- → Is this meal gluten-free?
The dish is gluten-free as long as fries are cooked in gluten-free oil and a dedicated fryer.