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 tasted peppercorn steak at a bustling bistro in Paris, where the sizzle of the pan and the aroma of cracked black pepper filled the air. Now, this recipe is my go-to for dinner parties when I want to impress without spending hours in the 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
- 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 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 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 dish is our family's celebratory meal for birthdays and anniversaries. Everyone eagerly waits for the sound of fries hitting the oil and the peppery aroma wafting from the kitchen.
Required Tools
Heavy skillet, deep fryer or large pot, slotted spoon, tongs, saucepan, sharp knife, and paper towels ensure perfect steak and fries every time.
Allergen Information
Contains dairy. Fries remain gluten-free if the fryer and oil have no cross-contact with wheat products. Check ingredients in beef stock and brandy to avoid allergens.
Nutritional Information
Per serving: 980 calories, 60 g fat, 55 g carbohydrates, 54 g protein.
Pin It Serve immediately while hot and crispy for the ultimate steakhouse experience. The peppercorn sauce ties everything together beautifully.
Questions About This Recipe
- → How do you achieve crispy fries?
Double frying the potatoes—first at a lower temperature to cook through, then at a higher heat to crisp—ensures a golden, crunchy exterior and soft interior.
- → What is the best way to season ribeye for peppercorn crust?
Pat steaks dry and press coarsely crushed black peppercorns firmly into both sides along with kosher salt before searing.
- → How long should the ribeye be cooked for medium-rare?
Sear the ribeye for about 3 to 4 minutes per side over medium-high heat for medium-rare doneness, adjusting time if preferred differently.
- → What does the peppercorn sauce consist of?
The sauce combines heavy cream, beef stock, and optional brandy, simmered to slightly thicken and seasoned with salt for a rich, velvety finish.
- → Can the fries be baked instead of fried?
Yes, tossing cut potatoes with oil and baking at 425°F until crisp is a suitable alternative to deep frying.