Grilled Ribeye Steak Recipe
Served with hand-cut chips and peppercorn sauce.
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Ingredients
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Steak
Hand-Cut Chips
Peppercorn Sauce
Method
Steak
- 1
Prepare the Ribeye
Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.
- 2
Season the Steak
Rub both sides of the ribeye steaks with olive oil, then season generously with salt and black pepper.
- 3
- 4
Rest the Steak
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Hand-Cut Chips
- 5
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thick chips.
- 6
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Chips
Carefully add the potato chips to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch.
- 8
Drain and Season
Remove the chips from the oil and drain on paper towels. Season with salt while hot.
Peppercorn Sauce
- 9
- 10
Add Peppercorns
Crush the black peppercorns slightly and add them to the skillet, cooking for another minute.
- 11
Combine the Sauce Ingredients
Pour in the beef broth and let it simmer for 5 minutes. Then, stir in the heavy cream and simmer until it thickens, about 3-4 minutes.
- 12
Season the Sauce
Taste and adjust seasoning with salt as needed. Remove from heat and keep warm until serving.