Juicy ribeye crusted in peppercorns, pan-seared with butter herb baste, served alongside golden crispy fries.
# What You Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 1 inch thick
02 - 2 tablespoons black peppercorns, coarsely crushed
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
09 - 1/3 cup beef stock
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 and cut potatoes 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 to 5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry again for 2 to 3 minutes until golden and crisp. Drain and season with salt.
02 - Pat steaks dry, season with kosher salt, and press crushed peppercorns into both sides. Heat oil in a heavy skillet over medium-high heat and sear steaks 3 to 4 minutes per side for medium-rare. During the last minute, add butter, garlic, and thyme, basting steaks with melted butter. Remove and rest under loosely tented foil for 5 minutes.
03 - Remove excess fat from skillet, deglaze with brandy if using, scraping browned bits. Add beef stock and simmer 2 minutes. Stir in heavy cream and simmer 2 to 3 minutes until slightly thickened. Season with salt and strain if desired.
04 - Plate steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
