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.
This was one of the first steak recipes I perfected at home after tasting similar dishes at classic steakhouses. The peppercorn crust and buttery basting bring steakhouse magic to my kitchen.
Ingredients
- Ribeye Steaks: 2 (10–12 oz / 280–340 g) ribeye, 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 (optional): 1 tbsp
- Salt (for sauce): 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.
Save This recipe is a requested favorite in our family for celebrations. Serving it with crispy fries always brings everyone to the table with anticipation.
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 when prepared in a dedicated fryer with gluten-free oil. Confirm allergens for beef stock and brandy.
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g.
Save A great peppercorn ribeye is simple but impressive. Make your fries extra crispy and pour sauce at the table for a show-stopping finish.
Recipe FAQ
- → How do you ensure the fries turn out crispy?
Soak the cut potatoes in vinegar-infused cold water to remove excess starch, then double-fry at different temperatures to achieve a crisp, golden exterior.
- → What type of peppercorns is best for this dish?
Coarsely crushed black peppercorns provide the signature piquant crust, but mixing in pink and green peppercorns can add complexity.
- → How can I check ribeye doneness?
Sear the ribeyes 3–4 minutes per side for medium-rare; adjust timing slightly for preferred doneness while ensuring a flavorful crust.
- → What role does thyme play in cooking the steak?
Fresh thyme added with butter and garlic during basting imparts aromatic, herbal notes that elevate the steak's flavor.
- → Is the peppercorn sauce difficult to make?
The sauce is simple: deglaze the pan with brandy or cognac, then simmer beef stock and cream until slightly thickened, seasoning to taste for a rich accompaniment.