Save 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’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I remember the first time I pan-seared peppercorn ribeyes at home. The fragrant pepper and buttery richness filled my kitchen and instantly took me back to my favorite bistro in Paris.
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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
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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 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.
Save This has become a family favorite for celebrations, where everyone gathers for the sizzle of steak and the crunch of fresh fries shared around the table.
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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 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)
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Enjoy this classic steakhouse meal with your favorite wine and savor every indulgent bite.
Recipe FAQ
- → Can I use another cut of steak?
Yes, sirloin or strip steak also works well with this preparation. Ribeye offers the most tenderness and flavor.
- → What makes the fries extra crispy?
Double frying the potatoes—first at a lower temperature, then at a higher temperature—yields extra crispiness.
- → Is there a substitute for brandy in the sauce?
You can omit brandy or use cognac for similar depth. The sauce will still be delicious and creamy.
- → How do I ensure steaks are medium-rare?
Sear ribeye for 3–4 minutes per side and rest for 5 minutes. Use a meat thermometer for exact doneness.
- → Are the fries gluten-free?
Yes, as long as gluten-free oil and a dedicated fryer are used. Check all ingredient labels to confirm.
- → Can I bake the fries instead of frying?
Toss potato sticks in oil and bake at 425°F until golden and crisp for a lighter alternative.
