Save 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 first made this peppercorn ribeye for a special weekend dinner, and the rich aroma and sizzling sound from the pan instantly made our kitchen feel like a high-end brasserie. It always impresses guests without requiring complicated steps.
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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
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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 to 325°F (165°C). Fry potatoes 4–5 minutes until tender but not browned. Drain. Increase oil to 375°F (190°C) and fry 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 into both sides. Heat oil in a skillet over medium-high. Add ribeyes and sear 3–4 minutes per side for medium-rare. During the last minute, add butter, garlic, and thyme; baste steaks. Remove and rest 5 minutes.
- Make the Peppercorn Sauce:
- Discard fat from skillet, leaving browned bits. Deglaze with brandy (optional), scraping up bits. Add beef stock, simmer 2 minutes. Stir in heavy cream. Simmer until slightly thickened (2–3 minutes). Season with salt.
- Serve:
- Plate steaks with fries. Spoon peppercorn sauce over steaks or serve alongside.
Save It This meal always brings everyone together at our table, especially when the fries are still steaming and perfectly crisp. My family loves scooping up extra sauce with the fries.
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Required Tools
Heavy skillet or cast-iron pan, deep fryer or large pot, slotted spoon, tongs, saucepan, sharp knife, 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 stock and brandy for allergens.
Nutritional Information (per serving)
Calories: 980, Total Fat: 60 g, Carbohydrates: 55 g, Protein: 54 g
Save It 
Serve this with a bold red wine and savor every bite. It's a steakhouse classic made simple at home.
Common Questions About Recipes
- → How should the peppercorns be prepared?
Coarsely crush the peppercorns to create a bold crust on the steak, enhancing both flavor and texture.
- → Can another cut of steak be used?
Yes, sirloin or strip steak works well if ribeye isn't available, offering a similar juicy result.
- → What is the secret to extra crispy fries?
Double frying the potatoes at two temperatures ensures fries are tender inside and crisp outside.
- → Is the sauce essential, and can it be customized?
Peppercorn sauce adds depth and richness; adjust ingredients or strain for a smoother finish if desired.
- → How do I make this dish gluten-free?
Ensure fries are prepared in a dedicated fryer with gluten-free oil, and check all packaged ingredients for allergens.
- → What wine pairs best with this meal?
Bold reds like Cabernet Sauvignon or Malbec complement the steak's robust flavors and creamy sauce excellently.
