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.
I first tried peppercorn steak at a bustling bistro and loved the balance of tender beef and spicy crust. Making it at home lets me perfect both the sauce and the fries for a truly satisfying meal.
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: 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: 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 potatoes and cut into 1/4-inch (6 mm) sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry. Heat oil 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) and fry again for 2–3 minutes until golden and crisp. Season with salt.
- Prepare the Steaks:
- Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns onto both sides. Heat 2 tbsp oil in a heavy skillet over medium-high heat. Sear ribeyes 3–4 minutes per side for medium-rare. Add butter, garlic, and thyme on the last minute and baste steaks. Remove and rest steaks, loosely tented with foil, for 5 minutes.
- Make the Peppercorn Sauce:
- Discard excess fat from skillet, leaving browned bits. Deglaze pan with brandy (if using), scraping up bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream. Simmer until slightly thickened (2–3 minutes). Season with salt and strain if desired.
- Serve:
- Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
Save This recipe was a hit for our weekend dinner, each steak perfectly pink and peppery, fries crunchy and irresistible. Watching everyone gather around the table for seconds made all the effort worthwhile.
Required Tools
Heavy skillet or cast-iron pan, deep fryer or heavy pot, slotted spoon, tongs, saucepan, sharp knife and cutting board, paper towels
Allergen Information
Contains dairy (butter, cream). Fries are gluten-free if prepared with gluten-free oil. Check beef stock and brandy for allergens.
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Save Serve this steakhouse classic with a bold red wine for a truly special meal. The crispy fries and creamy sauce elevate each bite to perfection.
Recipe FAQ
- → How do you achieve a crisp texture for fries?
Soak cut potatoes in cold water with vinegar to remove excess starch, then double-fry at different temperatures: first at 325°F to cook through, then at 375°F for golden crispness.
- → What is the best way to season ribeye steaks with peppercorns?
Pat steaks dry, press coarsely crushed black peppercorns firmly on both sides, then sear in hot oil for a flavorful crust while keeping the inside tender.
- → How do the butter, garlic, and thyme enhance the steak?
Basting steaks with melted butter infused with garlic and thyme adds richness and aromatic depth to the meat during the last minute of cooking.
- → How is the peppercorn sauce prepared?
Deglaze the skillet with brandy or cognac, add beef stock and heavy cream, then simmer until slightly thickened, enhancing the peppercorn flavor with a creamy texture.
- → Can this dish accommodate dietary restrictions?
Fries can be gluten-free if cooked in dedicated oil and fryer; steak ingredients are naturally gluten-free but check brandy and stock for allergens.