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 this dish on a special anniversary dinner, and it instantly became a favorite for celebrations and cozy nights in. The aroma of the searing steak and sizzling fries truly brings the steakhouse to your kitchen.
Ingredients
- Ribeye steaks: 2 (10–12 oz / 280–340 g), about 1 inch thick
- Black peppercorns: 2 tbsp, coarsely crushed
- Kosher salt: 1 tsp
- Vegetable oil: 2 tbsp, plus more for frying fries
- 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
- 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 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 and 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). 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 Gathering the family around the table for steak and fries always sparks wonderful conversation and laughter, reminiscent of classic bistro nights out together.
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.
Save Enjoy your homemade steakhouse feast with your favorite sauce and plenty of napkins. Every bite is pure comfort and indulgence!