There’s something timeless about steak frites—but every now and then, a version comes along that feels both classic and quietly elevated. This is one of those dishes.

At the center of the plate is a beautifully seared ribeye, rich with marbling and cooked to that perfect balance of tenderness and depth. Ribeye has always been the cut for people who want flavor first, and here it delivers fully—juicy, savory, and just indulgent enough to feel like an occasion.

But what really defines this dish is the peppercorn sauce. It’s bold without being overwhelming, built on cracked peppercorns that bring a gentle heat and complexity rather than sharp spice. The creaminess rounds everything out, coating each slice of steak with a silky finish that lingers just long enough to make you go back for another bite. It’s the kind of sauce that doesn’t just accompany the steak—it completes it.

And then there are the fries.

Instead of the usual thick-cut or shoestring variety, these are Japanese-style long fries—delicate, crisp, and almost architectural in their length. They have a lightness that contrasts beautifully with the richness of the ribeye, each fry offering a satisfying crunch without feeling heavy. There’s a subtle elegance to them, a reminder that even the simplest side can be reimagined.

Served alongside is a house-made aioli—smooth, garlicky, and just tangy enough to cut through the richness of both steak and fries. Dip the fries, swipe a piece of steak through it, or combine everything in one bite—it all works.

What makes this dish special isn’t just the quality of its components, but how thoughtfully they come together. It respects the tradition of steak frites while adding small, intentional twists: a more expressive sauce, a more refined fry, a more balanced plate overall.

It’s comfort food, but with precision. Familiar, but never boring. And once you’ve had it this way, it’s hard to go back.

What will you need?

For the steak

• ribeye steak
• salt
• avocado oil
• unsalted butter
• fresh thyme
• fresh rosemary
• garlic cloves
• shallot

For the peppercorn sauce

• whole peppercorns
• avocado oil
• shallot
• garlic
• brandy or cognac
• ground black pepper
• dijon mustard
• beef stock
• unsalted butter
• Worcestershire sacue
• heavy cream
• salt
• fresh parsley

For the aioli

• egg
• vegetable oil
• garlic
• lemon juice
• horseradish
• salt
• black pepper

For the fries

• russet potatoes
• salt
• pepper
• smoked paprika
• parmesan
• corn starch
• fresh parsley
• oil for frying

How to make it

The steak

Salt all sides of the steak and place on a wire rack. Let dry brine in the fridge uncovered for 30 minutes and up to over night. Pull out of the fridge at least 20 minutes before cooking. I like using the reverse sear method. For this steak I used my smoker, but you can also use a conventional oven. Set to 270F and cook your steak until it reaches 120F internally. Use a meat thermometer to avoid overcooking. This will set you up for perfect medium rare. Let the steak rest for 10 minutes.

Heat a pan over medium-high and add in the avocado oil. Once the oil starts to smoke, lay in the steak and press down for full contact to the pan. Let sear for 1 minute or until a nice crust forms, then turn the heat to low and flip the steak. Add in the butter, garlic, thyme, rosemary, and shallot. Tilt the pan and use a spoon to baste the steak with the butter for about 1 minute. Flip the steak and give it a few more bastes. Turn the steak on its side to sear the sides. Add the steak to a wire rack and pour all the juices from the pan over and let rest for 10 minutes before slicing.

For the peppercorn sauce

Use a heavy pan to crush the pepper. You can also use a mortar and pestle to grind it up. In the same pan the steak was cooked, set the heat to medium and add in the oil. Once the oil is heated, add the crushed peppercorns and toast for 1 minute. Add in the shallots and sauté until soft. Add in the garlic and cook for 30 seconds. Turn the heat to low and pour in the brandy or cognac. Light to flambe. Once the alcohol cooks out, about 30 seconds, mix in the Dijon mustard. Pour in the beef stock and reduce until it thickens. Add in the ground pepper and butter. Swirl the pan until the butter emulsifies in the sauce. Mix in the heavy cream and add the Worcestershire sauce. Reduce until you reach your desired consistency. Taste for salt.

For the aioli

Add the egg, garlic, lemon, Dijon mustard, salt, and oil to a blender cup. Using an emersion blender, start at the bottom and blend, slowly working your way up until the aioli forms. Mix in black pepper and taste for salt.

For the fries

Add the potatoes to a pot and fill with water. Bring to a boil and let cook until the potatoes are fork tender. About 20 minutes. Strain the potatoes and let steam for 5 minutes. Add them to a bowl and mash. Season with salt, pepper, smoked paprika, corn starch, parmesan, and parsley. Add the potato mixture to a large ziploc bag. Using a rolling pin, flatten out the potatoes inside the bag until unform and square. Place in the freezer to firm up for 1 hour.

Remove from the freezer and cut the sides of the ziplac bag and peel off the top. Cut the potato sheet into thin strips. Add about an inch of oil to a pan and heat to 130F. Carefully add the fries one by one to the oil. I like sliding my knife under each fry to transfer to the pot. Fry until golden and crispy, about 5 minutes. Transfer to a wire rack to drain any excess oil.

Serving

Add the sliced steak and fries to a plate. Spoon the peppercorn sauce over the steak and serve the aioli in a smally bowl to dip the fries in. Garnish with fresh parsley. Hope you enjoy!