Save This dish features thick, juicy ribeye steaks coated in coarsely crushed black peppercorns, pan-seared to a perfect medium-rare. The steaks rest briefly while a silky peppercorn sauce is prepared by deglazing with brandy and simmering with cream and beef stock. Crispy fries are double-fried after soaking in a vinegar solution to achieve a golden and crunchy texture. Served together, this combination offers a rich, indulgent experience enhanced by fresh thyme and buttery basting.
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 recipe reminds me of the many dinners shared with friends, enjoying a classic steakhouse meal right at home.
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.
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Save Making this meal always brings the family together, filling the kitchen with irresistible aromas and laughter.
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
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Save This recipe guarantees a restaurant-quality steak dinner that you can easily replicate at home.
Recipe FAQs
- → How do I achieve a perfect medium-rare ribeye?
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Pat steaks dry and season well. Sear in hot oil 3–4 minutes per side over medium-high heat, add butter and aromatics in the last minute, then rest 5 minutes before serving.
- → Why soak fries in vinegar water?
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Soaking russet potatoes in vinegar water removes excess starch and helps achieve crispier fries after frying.
- → Can other steaks replace ribeye?
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Yes, sirloin or strip steaks work well if ribeye is unavailable, though ribeye offers more marbling and richness.
- → How is the peppercorn sauce made?
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After searing, deglaze the skillet with brandy, add beef stock and cream, then simmer until slightly thickened for a rich sauce.
- → How do I make fries extra crispy?
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Double-fry potatoes: first at a lower temperature until tender, then at a higher temperature until golden and crisp.
