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There’s something undeniably satisfying about a well-seared steak served with golden, crispy fries and a rich, creamy pepper sauce. It’s the kind of meal you order at a fancy bistro—but what if you could make it at home with minimal fuss?

This classic trio—steak, fries, and pepper sauce—hits all the right notes. You get juicy, tender meat, crunchy-on-the-outside, fluffy-on-the-inside potatoes, and a velvety sauce with just the right amount of heat. It’s comfort food, elevated.

Whether you’re cooking for yourself, a date night, or simply craving something indulgent, this recipe transforms everyday ingredients into a show-stopping dish.

What Cut of Steak Should You Use?

The beauty of this dish is its versatility. You can use:

• Ribeye – juicy and flavorful thanks to its marbling
• Sirloin – leaner, with a firmer bite
• Filet mignon – super tender and luxurious
• Strip steak – well-balanced in texture and flavor

No matter the cut, make sure it’s at least 2.5 cm (1 inch) thick for a perfect sear. Always bring your steak to room temperature before cooking to ensure even doneness.

How to Cook the Perfect Steak

Here’s the key: don’t move the steak too much. Let it sear undisturbed for a few minutes per side to develop that beautiful golden crust. Use a cast iron skillet if you have one—it holds heat well and gives you restaurant-level results.

Cook time depends on thickness and doneness:

• Rare: 2–3 minutes per side
• Medium-rare: 3–4 minutes
• Medium: 4–5 minutes
• Well-done: 6+ minutes (but please don’t)

Always let the steak rest for 5–10 minutes after cooking so the juices redistribute. Cover it loosely with foil during this time.

Homemade Potato Fries: Better Than Takeout

Forget frozen fries—homemade potato fries are on another level. All you need are good starchy potatoes (like Russet or Maris Piper), a bit of oil, and salt.

Here’s the trick: double-fry them.

1. Slice potatoes into even sticks. Soak in cold water for 30 minutes to remove excess starch.
2. Pat dry thoroughly.
3. Fry at low heat (around 150 °C / 300 °F) for 4–5 minutes until soft but not browned. Remove and let cool.
4. Increase oil to 190 °C / 375 °F and fry again until golden and crispy.

No deep fryer? You can also roast them in the oven at high heat with a drizzle of oil. Just make sure to flip them halfway through for even browning.

Why This Dish Works

This meal hits the flavor trifecta: savory steak, crispy fries, and a luscious, peppery sauce. It’s well-balanced, satisfying, and visually appealing. Plus, it’s a lot easier than it sounds.

You’re not just throwing steak and potatoes on a plate—you’re crafting an experience. And because you’re making it yourself, you can control everything: the level of doneness, the crispness of the fries, the heat in the sauce.

Pairings and Serving Tips

Want to elevate it further?

• Add roasted garlic butter on top of the steak for extra flavor
• Serve with a side salad (like arugula with lemon vinaigrette) for balance
• Pair with a glass of red wine—Syrah, Malbec, or Cabernet Sauvignon work beautifully

Looking for the perfect bread to go with your steak dinner? Try my Sourdough Sandwich Bread – great for mopping up that pepper sauce!

Steak with potato fries and pepper sauce is more than just a meal—it’s a mood. Whether you’re celebrating or just want to treat yourself after a long week, this dish is guaranteed to impress.

It’s rich, indulgent, and surprisingly easy to make. So go ahead—pour yourself a glass of wine, preheat your skillet, and create a restaurant-worthy dinner right in your own kitchen.

Steak with Potato Fries and Pepper Sauce Recipe

Steak with Potato Fries and Pepper Sauce

A classic dinner featuring juicy pan-seared steak, crispy homemade fries, and a creamy green peppercorn sauce. Perfect for a hearty, flavorful meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: Main Course

Ingredients Method Notes

Ingredients

  

For the steak

• 2 ribeye or sirloin steaks approx. 250–300 g each
• Salt and black pepper to taste
• 1 tbsp oil high smoke point, e.g. canola or avocado
• 1 tbsp butter
• 1 garlic clove crushed
• 1 sprig fresh rosemary or thyme optional

For the fries

• 3 large potatoes
• 2 tbsp olive oil
• Salt to taste
• Optional: paprika, garlic powder, or herbs

For the pepper sauce

• 1 tbsp green peppercorns in brine drained and slightly crushed
• 1 small shallot or 1/4 onion finely chopped
• 1 tbsp butter
• 100 ml beef or vegetable stock
• 100 ml heavy cream
• 1 tsp Dijon mustard optional
• Salt to taste

Method

 

1. Soak cut potatoes in cold water for 20–30 minutes. Pat dry, toss with oil and seasoning. Bake at 220 °C (430 °F) for 30–40 minutes, flipping once.
2. Bring the steak to room temperature. Season with salt and pepper.
3. Sear in hot pan with oil, 2–3 min per side.
4. Add butter, garlic, herbs. Baste and cook 1 more min.
5. Rest for 5–10 minutes.
6. In the same pan, lower heat. Add butter and shallots.
7. Add peppercorns, stir briefly.
8. Deglaze with stock, reduce by half.
9. Add cream and simmer until thickened.
10. Add mustard (optional) and salt to taste.
11. Plate sliced steak with sauce and hot crispy fries.

Notes

– You can use freshly cracked black pepper instead of green peppercorns.

– Parboil fries for extra crispiness.

– The steak can also be grilled or sous-vide.