Save 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 tasted peppercorn steak on a family trip to Paris. The bold flavors and crispy fries made it unforgettable, and now I recreate it regularly with my own twist.
Ingredients
- Ribeye Steaks: 2 (10–12 oz / 280–340 g), about 1 inch thick
- Black Peppercorns: 2 tbsp, coarsely crushed
- Kosher Salt: 1 tsp
- Vegetable Oil: 2 tbsp
- Unsalted Butter: 2 tbsp
- Garlic: 2 cloves, smashed
- Fresh Thyme: 2 sprigs
- Heavy Cream: 1/3 cup (80 ml)
- Beef Stock: 1/3 cup (80 ml)
- Brandy or Cognac: 1 tbsp (optional)
- 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.
Save Pin Sharing these steaks with my parents always brings lively conversation and laughter to the dinner table. Everyone fights over the last crispy fry, every time.
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
Save Pin This peppercorn ribeye and fries duo is restaurant-worthy but easy to make at home. Every bite delivers true comfort and flavor.
Recipe FAQs
- → How do you achieve a crispy texture on the fries?
Soaking cut potatoes in cold water with vinegar removes excess starch, which helps achieve crispiness. Frying twice at controlled temperatures ensures a golden, crunchy exterior.
- → What’s the best way to cook the ribeye steaks?
Pat the steaks dry and season with kosher salt and crushed peppercorns. Pan-sear over medium-high heat for 3–4 minutes per side for medium-rare, then baste with butter, garlic, and thyme for added richness.
- → Can I substitute ribeye with another cut?
Yes, sirloin or strip steak can be used as alternatives though ribeye offers more marbling and juiciness.
- → What role does brandy play in the peppercorn sauce?
Brandy adds depth and complexity to the sauce by deglazing the pan and enriching the creamy mixture without overpowering the peppercorn flavor.
- → How can I make sure the sauce is smooth?
Simmer the cream and beef stock mixture until slightly thickened and strain the sauce if you prefer a velvety texture without any bits.