Juicy ribeye steak cooked to perfection and coated with a luscious peppercorn cream sauce. Paired with golden crispy fries and buttery sautéed spinach, this classic French-inspired meal brings together richness, comfort, and elegance on a single plate.

Why You’ll Love This Recipe

This dish is the perfect combination of indulgence and balance. The ribeye steak delivers bold, meaty flavor and tenderness, while the peppercorn sauce adds a creamy, peppery kick that elevates the entire meal. The fries provide a crispy, satisfying side, and the spinach adds a light, nutritious element. It is a restaurant-worthy recipe you can easily create at home for a date night, dinner party, or weekend treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak:

• Ribeye steaks (1-inch thick)
• Salt and freshly ground black pepper
• Olive oil
• Butter

For the Peppercorn Sauce:

• Butter
• Shallot, finely chopped
• Beef broth
• Heavy cream
• Green or black peppercorns (lightly crushed)
• Dijon mustard (optional)
• Salt to taste

For the Sides:

• Frozen French fries (or fresh, if preferred)
• Baby spinach
• Olive oil
• Salt and pepper

Directions

1. Preheat oven and bake or air fry French fries according to package instructions until golden and crispy.
2. Season both sides of ribeye steaks generously with salt and pepper.
3. Heat olive oil in a cast-iron skillet over high heat. Sear steaks for 3–4 minutes per side for medium-rare. Add butter during the last minute and baste. Remove from pan and let rest.
4. In the same skillet, reduce heat to medium. Add butter and sauté shallots until translucent.
5. Stir in beef broth, scraping up browned bits. Simmer for 2 minutes. Add cream, peppercorns, and mustard. Cook for 3–5 minutes until sauce thickens. Season to taste.
6. In a separate pan, heat olive oil and sauté spinach for 1–2 minutes until wilted. Season lightly.
7. Plate the ribeye steaks, spoon over the peppercorn sauce, and serve with sautéed spinach and hot fries.

Servings and timing

This recipe serves 2. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.

Variations

• Swap ribeye with sirloin, strip steak, or filet mignon.
• Replace cream with crème fraîche for a tangier sauce.
• Use brandy or cognac to deglaze the pan before adding broth for a classic French flair.
• Substitute spinach with green beans, asparagus, or a side salad.
• Try sweet potato fries instead of classic fries for a healthier twist.

Storage/Reheating

Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat to avoid overcooking, and warm the sauce separately on the stovetop with a splash of cream or broth to restore its texture. Fries are best eaten fresh but can be reheated in an air fryer or oven until crisp. Spinach should be reheated quickly in a skillet.

FAQs

Can I grill the ribeye instead of pan-searing?

Yes, grilling works perfectly. Simply finish the sauce in a pan on the stove.

How do I know when my steak is cooked to my liking?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I make the sauce in advance?

Yes, the peppercorn sauce can be made ahead and reheated gently before serving.

Do I have to use ribeye?

No, you can use other cuts like sirloin, strip, or filet mignon depending on preference.

Can I use frozen spinach instead of fresh?

Yes, but be sure to squeeze out excess water before sautéing.

Is this recipe gluten-free?

Yes, if you ensure your beef broth and Dijon mustard are certified gluten-free.

Can I use black pepper instead of whole peppercorns?

Yes, but crushed whole peppercorns provide a more authentic flavor and texture.

What wine pairs well with this dish?

A bold red such as Cabernet Sauvignon, Malbec, or Syrah pairs beautifully with ribeye steak.

Can I cook the fries from scratch?

Absolutely. Hand-cut fries baked or fried fresh will make the dish even more impressive.

Can I make the steak without cream?

Yes, you can make a lighter sauce using beef broth and a splash of red wine instead.

Conclusion

Ribeye Steak with Peppercorn Cream Sauce, Sautéed Spinach & Fries is an indulgent, bistro-style dish that combines bold flavors with comforting sides. The rich cream sauce enhances the tenderness of the steak, while crispy fries and sautéed spinach create a balanced and satisfying meal. Perfect for special occasions or simply when you want to enjoy restaurant-quality dining at home.

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