Classic Peppercorn Ribeye Fries (Printable)
Juicy ribeye crusted with peppercorns paired with golden, crispy fries and a creamy peppercorn sauce.
# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz (280–340 g) each, about 1 inch thick
02 - 2 tablespoons black peppercorns, coarsely crushed
03 - 1 teaspoon kosher salt
04 - 2 tablespoons vegetable oil
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup heavy cream (80 ml)
09 - 1/3 cup beef stock (80 ml)
10 - 1 tablespoon brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tablespoons white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# How-to Steps:
01 - Peel potatoes and cut into 1/4-inch (1/4 inch) sticks. Soak in cold water with vinegar for 30 minutes, then 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, then drain on paper towels. Increase oil temperature to 375°F (190°C) and fry potatoes again for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly onto both sides. Heat vegetable oil in a heavy skillet over medium-high heat, then sear steaks for 3–4 minutes per side for medium-rare, adjusting cooking time for preferred doneness. In the last minute, add butter, garlic, and thyme, basting steaks with melted butter. Remove steaks and rest under loosely tented foil for 5 minutes.
03 - Discard excess fat from the skillet, leaving browned bits. Over medium heat, deglaze the pan with brandy if using, scraping the bottom to loosen bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, about 2–3 minutes. Season with salt to taste and strain if desired.
04 - Arrange steaks on plates alongside crispy fries. Spoon peppercorn sauce over the steaks or serve on the side.
# Expert Pointers:
01 -
- Rich flavor from the coarsely crushed peppercorns
- Crispy fries complement the juicy ribeye perfectly
02 -
- Use only coarsely crushed peppercorns to get the perfect crust without bitterness
- Rest steaks for 5 minutes to retain all juices
03 -
- For extra flavor use a mix of black, pink, and green peppercorns
- Substitute sirloin or strip steak if ribeye is unavailable