Classic Peppercorn Ribeye Crispy 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.

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.

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 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.

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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.

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.