Juicy peppercorn-crusted ribeye paired with golden, crispy fries for a satisfying, indulgent meal experience.
# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 1 inch thick
02 - 2 tbsp coarsely crushed black peppercorns
03 - 1 tsp kosher salt
04 - 2 tbsp vegetable oil
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup heavy cream (80 ml)
09 - 1/3 cup beef stock (80 ml)
10 - 1 tbsp brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tbsp white vinegar
14 - Vegetable oil for frying
15 - Fine sea salt, to taste
# Method:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry. Heat oil to 325°F and fry potatoes in batches for 4–5 minutes until tender but not browned. Drain. Increase oil to 375°F and fry again for 2–3 minutes until golden and crisp. Drain and season with salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly into steaks. Heat oil in a heavy skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, adjusting as needed. During last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove and rest loosely covered for 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Deglaze with brandy over medium heat, scraping bits from pan. Add beef stock and simmer for 2 minutes. Stir in heavy cream and cook 2–3 minutes until slightly thickened. Season with salt. Strain if desired.
04 - Plate steaks with crispy fries and spoon peppercorn sauce over steaks or serve on the side.
