Classic Peppercorn Ribeye Fries

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.

The first time I made this was for a special date night at home. The sizzle of the steak, aromas of garlic and thyme, and golden fries brought the entire steakhouse experience straight to our table.

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 or cognac (optional): 1 tbsp
• 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 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 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 heavy skillet over medium-high heat. Add ribeyes and sear 3–4 minutes per side for medium-rare. During last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove steaks, tent 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 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.

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My family loves gathering around the table when this meal is served—no leftovers ever! It's a celebratory dish that instantly brings everyone together.

Required Tools

Heavy skillet or cast-iron pan, deep fryer or large 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 accordingly. Check all ingredients for allergens before serving.

Nutritional Information

Per serving: 980 calories, 60 g total fat, 55 g carbohydrates, 54 g protein.

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Enjoy this spectacular meal with your favorite bold red wine. The flavors and textures will make any night feel special!

Recipe Q&A

→ How do I achieve a perfect crust on the ribeye?

Pat the steaks dry and press coarsely crushed peppercorns firmly onto both sides. Sear in a hot skillet with oil for 3–4 minutes per side to get a flavorful crust.

→ What is the best way to make fries extra crispy?

Soak cut potatoes in cold water with a bit of vinegar, then fry twice: first at a lower temperature to cook through, then at a higher temperature to crisp and brown.

→ Can I substitute ribeye with another cut?

Yes, sirloin or strip steak can be used as alternatives, though ribeye offers more marbling and richness.

→ How should I rest the steaks after cooking?

Remove steaks from heat and loosely tent with foil; rest for about 5 minutes to let juices redistribute for a tender bite.

→ What does the peppercorn sauce consist of?

It’s made by deglazing the pan with brandy and beef stock, then simmering with cream until slightly thickened and seasoned to taste.

→ Are the fries gluten-free?

Yes, when fried in dedicated gluten-free oil, the fries are safe for gluten-free diets.