Pin 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 making classic peppercorn ribeye at home for a special Friday night and the aroma of sizzling steak and fresh fries instantly brought those upscale steakhouse vibes into my kitchen.
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
- 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 My family now requests this peppercorn steak and fries combo for birthdays—no need for a fancy restaurant when you can enjoy steakhouse indulgence together at home!
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
Allergen Information
Contains dairy. Ensure fries are gluten-free by using a dedicated fryer and gluten-free oil. Check beef stock and brandy for allergens.
Nutritional Information
Per serving: Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Pin This steak-and-fries recipe turns any night into an occasion. Enjoy with a bold red wine for restaurant-level satisfaction at home.
Recipe FAQ
- → What cut of steak is used?
Ribeye steaks, about 1 inch thick, are used for their marbling and tenderness. Sirloin or strip steak can be substituted.
- → How do you achieve crispy fries?
Fries are double-fried: first at a lower temperature to cook through, then at a higher temperature for crispiness.
- → Can the peppercorn sauce be made without alcohol?
Yes, simply skip the brandy or cognac. The sauce will still be flavorful using beef stock and cream.
- → What kind of peppercorns work best?
A mix of black, pink, and green peppercorns adds depth, but classic black peppercorns are traditional and effective.
- → Is this dish gluten-free?
When prepared with gluten-free fries and gluten-free oil, the dish can be enjoyed on a gluten-free diet.
- → What cooking level is recommended for ribeye?
Medium-rare is ideal, typically cooked 3–4 minutes per side, but adjust for your preferred doneness.