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 recipe has always impressed my family and guests, making any dinner feel special and indulgent.
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.
Save This recipe always brings the family together, sharing stories over a hearty and delicious meal.
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
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g (per serving)
Save Enjoy this rich and flavorful dish that’s sure to impress at any dinner. Serve with a bold red wine for the perfect pairing.
Recipe Questions & Answers
- → How do I achieve the perfect medium-rare on ribeye steaks?
Pat the steaks dry, season, and sear them on medium-high heat for 3–4 minutes per side. Use butter and herbs in the last minute to baste, then let rest 5 minutes before serving.
- → What is the best way to get fries crispy?
Soak the cut potatoes in cold water with vinegar, then fry twice: first at a lower temperature to cook through, and second at a higher temperature to crisp and brown.
- → Can I substitute other peppercorn types for black peppercorns?
Yes, using a mix of black, pink, and green peppercorns adds a nuanced, flavorful crust.
- → What should I do if ribeye steaks are unavailable?
Sirloin or strip steaks work well as alternatives, offering similar texture and flavor when prepared the same way.
- → How is the peppercorn sauce prepared?
After searing the steaks, deglaze the pan with brandy, then add beef stock and cream. Simmer until slightly thickened and season with salt to balance flavors.