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Ingredients
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Main Dish
Frites
Peppercorn Sauce
Method
Preparing the Steak
- 1
Seasoning the Steak
Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Cooking the Steak
In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
- 3
Resting the Steak
Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.
Making the Frites
- 4
Preparing the Potatoes
Peel the potatoes and cut them into thin strips, about 1/4 inch thick. Rinse them in cold water and pat dry.
- 5
Frying the Potatoes
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt.
Making the Peppercorn Sauce
- 6
- 7
Adding Broth and Cream
Pour in the beef broth, scraping up any browned bits from the skillet. Bring to a simmer and reduce by half, then stir in the heavy cream.
- 8
Finishing the Sauce
Add the whole black peppercorns and Worcestershire sauce. Simmer for another 2-3 minutes until slightly thickened. Adjust seasoning to taste.
