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 had peppercorn steak at a bistro in Paris, and recreating this dish at home brought back those delicious memories. The combination of tender steak and homemade fries never fails to impress my guests.
Ingredients
- Ribeye steaks: 2 (10–12 oz / 280–340 g) ribeye steaks, about 1 inch thick
- Black peppercorns: 2 tbsp, coarsely crushed
- Kosher salt: 1 tsp
- Vegetable oil: 2 tbsp
- Unsalted butter: 2 tbsp
- Garlic cloves: 2, 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: as needed
- 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.
Pin This recipe is a huge hit in our family, especially during special occasions. Everyone gathers in the kitchen to help cut potatoes and watch the steaks sear, making it a delicious group effort.
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 per serving
Pin Serve immediately for the best texture and flavor. Pair with a bold red wine for a truly special dinner.
Recipe FAQ
- → How do you achieve the perfect medium-rare ribeye?
Pat the steak dry, season well, and sear on medium-high heat for about 3–4 minutes per side. Use butter, garlic, and thyme to baste during the last minute for flavor and moisture.
- → What is the purpose of soaking the fries in vinegar water?
Soaking potatoes in vinegar water helps remove excess starch, resulting in crispier fries after frying.
- → How should the peppercorn sauce be prepared to avoid curdling?
Simmer the sauce gently after adding cream and stir constantly. Avoid boiling once cream is added to keep it smooth and velvety.
- → Can other cuts of steak be used instead of ribeye?
Yes, sirloin or strip steaks can be substituted while retaining similar cooking techniques for great flavor and texture.
- → What is the best oil to use for frying fries?
Use vegetable oil with a high smoke point, suitable for deep frying and producing golden, crispy fries.