Classic Peppercorn Ribeye Fries

Experience the ultimate steakhouse indulgence with this Classic Peppercorn Ribeye with Crispy Fries. Juicy ribeye steaks coated generously in cracked peppercorns are pan-seared to a perfect medium-rare, delivering a rich and flavorful crust that locks in the succulent juices. Paired with golden, crispy fries that provide the perfect contrast in texture, this dish is an irresistible blend of American and French culinary traditions. Whether for a cozy dinner or an impressive meal for guests, this recipe promises a memorable dining experience.

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This dish highlights the beauty of simple, quality ingredients cooked with care. Leveraging basic techniques like pan-searing and double frying, it turns everyday elements into a luxurious feast.

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

The secret to perfect fries lies in the double frying technique, which ensures they remain crispy outside and tender inside. When preparing the steaks, pressing the peppercorns firmly helps build a flavorful crust that complements the rich meat. Resting the steaks after cooking allows juices to redistribute, making every bite moist and flavorful.

Varianten und Anpassungen

For extra flavor, consider using a mix of black, pink, and green peppercorns to add depth and color. If ribeye is unavailable, sirloin or strip steak are excellent substitutes. To create oven fries, toss the sliced potatoes with oil and bake at 425°F (220°C) until they turn crisp and golden.

Serviervorschläge

This dish pairs beautifully with bold red wines such as Cabernet Sauvignon or Malbec, enhancing the richness of the ribeye. Serve with a fresh green salad or steamed green vegetables for a balanced meal that satisfies both hearty cravings and nutritional needs.

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With straightforward steps and simple ingredients, this Classic Peppercorn Ribeye with Crispy Fries recipe invites you to savor a luxurious steakhouse experience at home. Its rich flavors, satisfying textures, and elegant presentation make it a standout main dish for any occasion.

Recipe FAQ

→ How do I crush peppercorns for the steak?

Use a mortar and pestle or seal peppercorns in a zip-top bag and crush with a rolling pin for coarse texture.

→ Can a different cut of steak be used?

Sirloin or strip steak can substitute ribeye if preferred, maintaining robust flavor and tenderness.

→ What ensures fries turn crispy?

Double-frying—first at a lower temperature, then at a higher heat—creates tender interiors and crispy exteriors.

→ Is the sauce optional with the steaks?

The creamy peppercorn sauce adds richness, but steaks are delicious with or without it based on preference.

→ How can I make fries gluten-free?

Prepare fries in dedicated gluten-free oil and fryer, ensuring no cross-contamination from flour-based products.

→ What wine pairs well with this dish?

Bold reds like Cabernet Sauvignon or Malbec highlight the savory steak flavors and creamy sauce.