Pin 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.
I enjoy making this dish because it reminds me of classic steakhouse flavors that impress family and friends alike.
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℉ (165℃). Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on a paper towel. Increase oil temperature to 375℉ (190℃). 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 it Preparing this meal often brings the family together for cozy, celebratory dinners filled with great conversation and full plates.
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 it This classic peppercorn ribeye recipe is perfect for impressing guests or treating yourself to a steakhouse experience at home.
Recipe FAQs
- → How do I achieve crispy fries at home?
Soak cut potatoes in cold water with vinegar, then double fry—first at a lower temperature to cook through, then at higher heat to crisp.
- → What is the best way to season the ribeye for intense flavor?
Press coarsely crushed black peppercorns and kosher salt firmly on both sides before searing in hot oil.
- → Can I substitute brandy in the peppercorn sauce?
Yes, leaving out brandy is fine or you can substitute with cognac or a splash of beef stock for depth.
- → How should I rest the steaks after cooking?
Tent steaks loosely with foil and rest for 5 minutes to allow juices to redistribute evenly.
- → What kind of pan works best for searing ribeye?
A heavy skillet or cast-iron pan retains heat well and helps achieve a perfect crust on the steak.