Ribeye steak and peppercorn sauce with chips recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 943 calories / serving
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Treat your loved one to classic steak and chips this Valentine's Day with the help of SORTEDfood. Deliciously tender ribeye steaks are served with a creamy peppercorn sauce and tasty twice-cooked chips in this simple recipe.

  1. Bring a large pan of well-salted water to the boil. Add the potato batons and par-boil for 8-10 mins. Drain and set aside to cool.
  2. Put a frying pan over a high heat until really hot. Rub the steaks with a little oil and season well with salt and pepper. Put the steaks in the pan and cook for 3 mins on each side for medium-rare (for a 2cm thick steak), adding the butter and thyme for the last minute. Remove the steaks from the pan and rest under foil for 10 mins.
  3. Meanwhile, make the sauce. Add the chopped shallot and garlic clove to the pan and fry for a few minutes before pouring in the stock. Let it bubble until reduced and starting to thicken, then remove and discard the garlic and thyme and turn the heat down to low.
  4. Meanwhile, heat the oil in a deep-fat fryer or fill a large pan about half full with the oil and heat to 180°C. Fry the potato batons for 3-4 mins, until golden brown. Drain on kitchen paper and season well with sea salt. Alternatively, preheat the oven to gas 7, 220°C, fan 200°C, lay out the potato slices on a baking tray and drizzle with oil and salt and pepper and bake for 15-20 mins or until golden brown.
  5. Stir the cream into the sauce over a gentle heat until warmed through and add any juices from the resting steak, if you like. Add the cracked black pepper and taste before adding salt, if necessary. Serve the steak with the fries and the sauce.

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Recipe taken from the SORTED Food recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 800g Maris Piper potatoes, cut into 5mm batons
  • 2 ribeye steaks, brought up to room temperature
  • 1 tbsp rapeseed oil
  • 20g butter
  • 1 thyme sprig
  • 2ltr vegetable oil
  • For the pepper sauce

  • 1 shallot, chopped
  • 1 garlic clove
  • 150ml beef stock
  • 50ml double cream
  • 2 tsp cracked black pepper
  • Energy 3935kj 943kcal 47%
  • Fat 57g 81%
  • Saturates 19g 95%
  • Sugars 4g 4%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 70.8g Protein 42.2g Fibre 7.4g


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