Juicy ribeye steaks crusted with peppercorns, pan-seared to perfection, served with golden crispy fries.
# What You’ll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, approximately 1 inch thick
02 - 2 tablespoons coarsely crushed black peppercorns
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
09 - 1/3 cup beef stock
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:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry. Heat oil in a deep fryer or pot to 325°F and fry potatoes in batches for 4–5 minutes until tender without browning. Drain on paper towels. Increase oil temperature to 375°F 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 into both sides. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting time as needed for preferred doneness.
03 - During the last minute of cooking, add unsalted butter, smashed garlic, and fresh thyme to the pan. Continuously baste the steaks with melted butter. Remove steaks and tent loosely with foil to rest for 5 minutes.
04 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze pan with brandy if using, scraping the bits from the bottom. Add beef stock and simmer for 2 minutes. Stir in heavy cream and continue simmering until slightly thickened, about 2–3 minutes. Season with salt and strain if desired.
05 - Plate ribeye steaks alongside crispy fries. Spoon warm peppercorn sauce over steaks or serve on the side.
