Pin It 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 learned to make peppercorn steak for a special anniversary dinner. The sizzle of the ribeye and aroma of the sauce always bring back memories of that evening.
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
- Unsalted Butter: 2 tbsp
- Garlic Cloves: 2, smashed
- Fresh Thyme: 2 sprigs
- Heavy Cream: 1/3 cup (80 ml)
- Beef Stock: 1/3 cup (80 ml)
- Brandy/Cognac: 1 tbsp (optional)
- 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 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.
Pin It This peppercorn ribeye has been a favorite for family celebrations. Sharing crispy fries while the steak rests adds to the anticipation at our table.
Serving Suggestions
Pair this dish with a bold red wine such as Cabernet Sauvignon or Malbec. Add a fresh green salad for contrast and a simple dessert to round out your steakhouse experience at home.
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
Nutritional Information
Per serving: Calories 980, Total Fat 60 g, Carbohydrates 55 g, Protein 54 g
Pin It Serve immediately for the best taste and texture: the peppercorn crust and crispy fries are meant to be enjoyed hot. A sprinkle of flaky salt right before serving adds the perfect finish.
Recipe Questions & Answers
- → How do I achieve a perfect sear on the ribeye?
Use a heavy skillet with high heat and sear the ribeye for 3–4 minutes per side. Add butter, garlic, and thyme in the last minute for extra flavor and baste the steak continuously.
- → Why soak the potatoes in vinegar water?
Soaking potatoes with vinegar helps remove excess starch and promotes a crispy texture when fried.
- → Can I substitute the ribeye with another cut?
Yes, sirloin or strip steak can be used as alternatives, though the ribeye offers more marbling and flavor.
- → How is the peppercorn sauce made?
The sauce is prepared by deglazing the skillet with brandy, adding beef stock and heavy cream, then simmering until lightly thickened and seasoning to taste.
- → Are the fries gluten-free?
Yes, if prepared in a dedicated fryer with gluten-free oil and free from cross-contamination.
- → What is the best doneness for this ribeye preparation?
Medium-rare is recommended to enjoy the juiciness and tenderness, adjusting cooking time as needed.