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.
The first time I made peppercorn ribeye at home, I was amazed by how simple techniques could achieve such bold flavor. Now, it’s a special treat for celebrations or date nights in.
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 Sharing this peppercorn ribeye has become a family ritual for birthdays and special occasions. Even kids love dipping fries in the 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 from butter and 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
Save Enjoy this classic steakhouse experience at home: bold, savory steak and perfect fries, ready in under an hour.
Recipe Questions
- → How do I achieve a peppercorn crust on steak?
Press coarsely crushed peppercorns firmly into both sides of the seasoned ribeye before searing for a spicy, flavorful crust.
- → Should I use a cast-iron pan for steaks?
Yes, a heavy skillet like cast iron retains high heat, ensures even searing, and helps develop a crispy crust on steaks.
- → What is the benefit of double-frying potatoes?
Double-frying creates fries that are tender inside from the first fry and incredibly crisp and golden from the second fry.
- → Can I make peppercorn sauce without brandy?
Absolutely. Beef stock and heavy cream alone yield a rich sauce; brandy simply adds extra depth if desired.
- → How do I adapt for gluten-free diets?
Prepare fries in gluten-free oil and dedicated equipment. Confirm all seasonings and sauces are gluten-free.
- → What is the best wine pairing?
Choose bold reds such as Cabernet Sauvignon or Malbec to complement the richness of steak and peppercorn flavors.