Save Discover the irresistible appeal of a Classic Peppercorn Ribeye with Crispy Fries, a steakhouse favorite that brings juicy, coarsely crushed peppercorn-coated ribeye steaks to your table, seared until perfectly tender and paired with golden, crunchy fries. This dish combines hearty American and French influences for an elegantly indulgent experience that delights the senses.
Save This recipe carefully balances bold seasoning and cooking techniques to deliver a meal worthy of special occasions or a luxurious weeknight dinner. The peppercorn crust provides a robust bite, while the accompanying sauce complements the steak’s richness without overpowering it. Paired with perfectly crisp fries, it’s comfort and sophistication plated beautifully.
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
- 1. Prepare the Fries:
- a. Peel and cut potatoes into 1/4-inch (6 mm) sticks.
b. Soak in cold water with vinegar for 30 minutes. Drain and pat dry thoroughly.
c. 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.
d. 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. - 2. Prepare the Steaks:
- a. Pat steaks dry. Season both sides with kosher salt and press crushed peppercorns firmly into both sides.
b. 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.
c. During the last minute, add butter, garlic, and thyme; baste steaks with melted butter.
d. Remove steaks, tent loosely with foil, and rest 5 minutes. - 3. Make the Peppercorn Sauce:
- a. Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy (if using), scraping up any bits.
b. Add beef stock, simmer 2 minutes, then stir in heavy cream.
c. Simmer until slightly thickened (2–3 minutes). Season with salt. Strain if desired. - 4. Serve:
- a. Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
Zusatztipps für die Zubereitung
For the crispiest fries, ensure they are completely dry before frying to prevent oil splatter and promote browning. Use a heavy skillet or cast-iron pan to maintain consistent heat when searing steaks, allowing a flavorful crust to form. Always rest your steak to lock in juices before slicing.
Varianten und Anpassungen
Try using a blend of black, pink, and green peppercorns for a more complex flavor profile. If ribeye is unavailable, sirloin or strip steak can be substituted with adjusted cooking times. For a lighter option, bake the fries in the oven at 425°F (220°C) until crisp after tossing with oil.
Serviervorschläge
This dish pairs wonderfully with a bold red wine such as Cabernet Sauvignon or Malbec. Serve with a fresh green salad or steamed vegetables to balance the richness of the steak and sauce for a complete meal.
Save With attention to detail and quality ingredients, your Classic Peppercorn Ribeye with Crispy Fries will be a standout centerpiece for any dinner. Savor the bold peppery notes balanced by creamy sauce and perfectly crisp fries, a true celebration of steakhouse excellence at home.
Recipe FAQ
- → How do I ensure the fries stay crispy?
Frying the potatoes twice—first at a lower temperature, then at a higher one—creates the perfect crispy texture.
- → Can I use another steak cut instead of ribeye?
Yes, sirloin or strip steak can substitute for ribeye and will still deliver great flavor and tenderness.
- → What does soaking potatoes in vinegar do?
It helps the fries maintain structure during frying and results in a crispier exterior.
- → Is the peppercorn sauce optional?
While it enhances the steak, you can serve the dish without it or with just pan juices for a lighter option.
- → How do I make this dish gluten-free?
Use gluten-free oil and a dedicated fryer for the fries, and double-check the beef stock and brandy for allergens.
- → Can oven fries be used instead of fried?
Toss cut potatoes in oil and bake at 425°F (220°C) until crisp, for a healthier alternative.