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.
I first recreated this classic steak dinner after visiting a Parisian brasserie that served peppercorn-crusted ribeye with the most irresistible fries. The aroma and flavors brought the steakhouse experience right to my kitchen.
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 is a family favorite on birthdays and special occasions. Everyone gathers around the table to savor the crispy fries and tender steak, always asking for extra sauce.
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
Save Serve immediately for best texture and temperature. This impressive dish is sure to delight your guests.
Recipe FAQs
- → How do I achieve a crispy texture on the fries?
Soak potato sticks in cold water with vinegar to remove excess starch, then dry thoroughly before frying twice—first at a lower temperature to cook through, then at a higher temperature for crispiness.
- → What is the best way to prepare the ribeye for even cooking?
Pat the steaks dry and season with kosher salt and crushed peppercorns. Sear over medium-high heat for 3–4 minutes per side, then rest to allow juices to redistribute.
- → Can I substitute the peppercorns with other spices?
Yes, a mix of black, pink, and green peppercorns can be used for a more complex flavor profile.
- → What role does the butter and thyme play during cooking?
Adding butter, garlic, and thyme near the end of searing enriches the steak's flavor and helps baste it, keeping the meat moist and aromatic.
- → How is the peppercorn sauce made creamy?
The sauce is gently simmered with heavy cream and beef stock after deglazing the pan, resulting in a velvety texture that complements the steak.