Pin 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 have always enjoyed making this classic peppercorn ribeye for family dinners because it combines simplicity with elegant flavors that everyone loves.
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
- 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 
This recipe has become a go-to for weekend family dinners creating memories around a delicious meal.
Serving Suggestions
Pair this ribeye with a bold red wine like Cabernet Sauvignon and a simple green salad for a complete meal.
Variations
Try mixing different types of peppercorns including pink and green for a more complex peppercorn crust. Substitute sirloin or strip steak if ribeye is unavailable.
Storage
Leftover steak can be stored in an airtight container in the refrigerator up to 3 days. Reheat gently to preserve tenderness.
Pin Enjoy this classic piece cooked just the way you like it with crispy golden fries for the perfect indulgence.
Recipe Questions & Answers
- → How do you achieve a medium-rare steak doneness?
Cook ribeye steaks for 3–4 minutes per side on medium-high heat, adjusting time slightly depending on thickness, then let rest for 5 minutes.
- → What’s the secret to crispy fries?
Soak cut potatoes in cold water with vinegar, then double fry: first at 325°F till tender, then at 375°F until golden and crisp.
- → Can I use different peppercorn varieties?
Yes, mixing black, pink, and green peppercorns enhances the flavor complexity on the steak crust.
- → How is the peppercorn sauce made?
Deglaze the skillet with brandy (optional), add beef stock, then stir in cream and simmer until slightly thickened, seasoning with salt.
- → How do you keep the steak juicy during cooking?
Baste the steaks in butter, garlic, and thyme during the last minute of searing, then rest loosely tented to retain juices.