Pin 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.
This classic ribeye recipe has been my go-to for elegant dinners and always impresses guests with minimal fuss.
Ingredients
- Steaks: 2 (10–12 oz / 280–340 g) ribeye steaks, about 1 inch thick, 2 tbsp black peppercorns coarsely crushed, 1 tsp kosher salt, 2 tbsp vegetable oil, 2 tbsp unsalted butter, 2 garlic cloves smashed, 2 sprigs fresh thyme
- Peppercorn Sauce: 1/3 cup (80 ml) heavy cream, 1/3 cup (80 ml) beef stock, 1 tbsp brandy or cognac (optional), salt to taste
- Crispy Fries: 3 large russet potatoes, 2 tbsp white vinegar, vegetable oil for frying, 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 My family gathers around the table eagerly when this meal is made its a true crowd-pleaser.
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
Calories 980 Total Fat 60 g Carbohydrates 55 g Protein 54 g per serving
Pin Serve immediately for the best taste and texture enjoy your elegant homemade steakhouse meal.
Recipe Questions
- → How do I achieve a perfect crust on the ribeye steaks?
Press crushed peppercorns firmly into both sides of the steaks and sear in a hot skillet with oil. Baste with butter, garlic, and thyme toward the end for enhanced flavor and crust.
- → What is the best way to make crispy fries at home?
Soak potato sticks in cold water with vinegar, fry twice at different temperatures—first to cook through, then to crisp—and season with salt immediately after frying.
- → Can the peppercorn sauce be made without brandy?
Yes, the brandy is optional. The sauce still develops rich flavor with beef stock and cream if omitted.
- → What cuts can substitute ribeye if unavailable?
Sirloin or strip steak can be used as alternatives, offering slightly leaner texture but similar cooking method.
- → How should I rest the steaks after cooking?
Remove steaks from heat, tent loosely with foil, and rest for 5 minutes to allow juices to redistribute for optimal tenderness.