Juicy ribeye steaks crusted with peppercorns, served alongside golden, crispy fries and a rich peppercorn sauce.
# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 1 inch thick
02 - 2 tablespoons coarsely crushed black peppercorns
03 - 1 teaspoon kosher salt
04 - 2 tablespoons vegetable oil
05 - 2 tablespoons 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 tablespoon brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tablespoons white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Directions:
01 - Peel potatoes and cut into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and pat dry thoroughly.
02 - Heat oil to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again for 2–3 minutes until golden and crisp. Drain and season with sea salt.
04 - Pat steaks dry and season all sides with kosher salt. Press crushed peppercorns firmly onto both sides.
05 - Heat 2 tablespoons vegetable oil over medium-high heat in a heavy skillet. Sear steaks 3–4 minutes per side for medium-rare, adjusting to preferred doneness.
06 - During last minute, add butter, smashed garlic, and thyme to skillet. Baste steaks continuously with melted butter.
07 - Remove steaks from pan, tent loosely with foil, and let rest for 5 minutes.
08 - Discard excess fat, keeping browned bits in skillet. Deglaze with brandy over medium heat if using. Add beef stock and simmer for 2 minutes.
09 - Stir in heavy cream and simmer 2–3 minutes until slightly thickened. Season with salt and strain if desired.
10 - Plate steaks with crispy fries and spoon peppercorn sauce over the steaks or serve it on the side.
