Juicy ribeye steaks seared with cracked peppercorns, served alongside golden, crispy fries for a savory meal.
# 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 steps:
01 - Peel potatoes and cut into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and dry thoroughly. Heat oil to 325°F and fry potatoes in batches for 4–5 minutes until tender without browning. Drain on paper towels. Increase oil to 375°F and fry again in batches for 2–3 minutes until golden and crisp. Drain and season with sea 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 time as desired. In the last minute, add butter, smashed garlic, and thyme, basting steaks with melted butter. Remove steaks, tent with foil, and rest 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze skillet with brandy if using, scraping bits off the pan. Add beef stock and simmer 2 minutes. Stir in heavy cream and continue to simmer until sauce thickens slightly, about 2–3 minutes. Season with salt and strain if preferred.
04 - Plate the steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
