Pin Recipe 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 this recipe on a chilly Saturday evening, recreating a French bistro dinner for two. The aroma of sizzling steak and fresh herbs made it an instant family favorite.
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
- 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: 1 tbsp (optional)
- Salt: to taste
- Russet Potatoes: 3 large
- White Vinegar: 2 tbsp
- 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 Recipe Sharing this meal always turns dinner into an occasion, with everyone competing for the crispiest fry and savoring each bite of peppery steak.
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 Recipe This dish brings hearty steakhouse bliss to your table, impressing guests or elevating any weeknight meal. Enjoy every crispy, juicy, peppery bite!
Recipe FAQs
- → How do I achieve a perfect crust on the ribs?
Press coarsely crushed black peppercorns firmly into both sides of dry steaks before searing over medium-high heat for a flavorful crust.
- → What is the best way to get crispy fries?
Soak cut potatoes in cold water with vinegar, pat dry, then fry twice—first at a lower temperature until tender, then at a higher heat for golden crispiness.
- → Can I substitute ribeye with another cut?
Sirloin or strip steak can be used as alternatives, though ribeye offers more marbling and tenderness.
- → How is the peppercorn sauce prepared?
Deglaze the skillet with brandy, add beef stock and simmer, then stir in heavy cream and reduce until slightly thickened for a rich sauce.
- → What herbs enhance the steak flavor during cooking?
Fresh thyme along with smashed garlic cloves is added to melted butter during the final minute to baste the steaks for enhanced aroma and flavor.