Peppercorn Crusted Steaks with Duck Fat Fries for an elevated but classic recipe. We start with the best of the best: bone-in ribeyes. These juicy, tender, and thick-cut steaks were seasoned with salt, peppercorns, and garlic powder. That’s it. And to be honest, that’s all they need. I paired these steaks with some duck-fat-fried, parmesan, and parsley-tossed fries… because I know you’re all obsessed with some duck fat fries. It’s fine; because I am too. 

Peppercorn Crusted Steaks with Duck Fat Fries

Juicy steaks and fries are the ultimate combination. Just like my Grilled Ribeye with Beef Tallow Fries, we’re pairing juicy ribeyes with crispy fries, but we’re using duck fat instead of beef tallow to cook the fries. It’s an elegant recipe that you’d find at a high-end steakhouse but without the hefty price tag. 

Why you’ll love this recipe

Peppercorn steaks with duck fat fries are the perfect beginner-friendly recipe for date night or Valentine’s Day! Crushed whole black peppercorns deliver a punch of bold flavor, while the duck fat fries bring restaurant-quality goodness. 

If you want to try some more unique styles of steak recipes, check out my Steaks in a Butter Bath, Grilled Santa Maria Tri-Tip, and Grilled Filets with Chile Vinegar Sauce.

Peppercorn Crusted Steaks resting on the cutting board so that we can serve them soon!

Peppercorn Crusted Steaks Ingredients


  • Bone in Ribeyes: Premium cuts with rich flavor. 
  • Black Peppercorns (coarsely cracked): Adds bold, aromatic pepperiness for seasoning.
  • Coarse Sea Salt
  • Garlic Powder: Infuses a savory garlic note for depth of flavor.
  • Canola Oil: Used for searing, resulting in a dark brown crust on the steak.


  • Russet Potatoes (sliced into fries): The starchy base for crispy, golden brown fries.
  • Duck Fat: Elevates the fries with rich, savory flavor during frying. You can find duck fat near the olive oil in the grocery store or online. 
  • Parmesan Cheese (grated): Adds a savory, umami element to the fries.
  • Chopped Parsley: Provides freshness and a pop of color to the finished fries.
  • Sea Salt


  • Softened Butter
  • Minced Garlic: Infuses a robust garlic flavor into the butter.
  • Red Chili Flakes: Introduces a hint of heat.
  • Chopped Parsley: Brings a fresh, herbaceous element to the butter.
  • Lemon Juice: Offers a zesty, citrusy kick to brighten and balance the richness.


Prep the Steaks

Start by brushing canola oil onto your ribeyes and generously sprinkle them with salt and garlic powder. After that, take your coarsely ground black peppercorns and generously coat the ribeyes with them. Put the ribeyes on a sheet tray, then let them chill in the fridge for 40 minutes.

Peppercorn Crusted Steaks getting placed on the grill.

Make the Butter

While the steaks are chilling, make your steakhouse butter. Mix all the butter ingredients in a bowl, then grab some non-stick wax paper or cling wrap. Put the butter on one side of the cling wrap and roll it tightly, forming a log shape. Wrap it up securely and let it firm up in the fridge for about 1 hour.

Cook the Steaks

Cooking the Peppercorn Crusted Steaks for this recipe is pretty straightforward because it’s a simple seasoning and grilling of the steaks. Simply utilize a direct style of cooking and transfer steaks from the grill once they reach your desired internal temperature. I’m cooking mine to a medium rare, per usual. That’s an internal temperature of 120F. 

Placing the Duck Fat on the grill to heat up.

Make the Duck Fat Fries

Now, let’s spend some time talking about the Duck Fat Fries because this is the unique aspect of this recipe. I always find it slightly funny that duck fat fries tend to find their way into casual and high-class restaurants. It’s probably because they’re easy to make, sound fancy, and taste delicious!

To make these fries, we’ll start by washing and cutting up the potatoes. Once they’ve been cut into fries, place them in an ice bath. This helps remove some of the starchy-ness of the potatoes, therefore enhancing their crispness and coloring during the frying process. I talk more about this in my Peppercorn Herb Steak and Fries article. 

From here, take them to the fire. In a large cast iron skillet, pour in the duck fat so that it can get nice and hot. Then, place the fries into the duck fat for a shallow fry, flipping as needed. Remove the fries from the skillet when they’ve turned a nice golden brown color. Then, toss in parmesan cheese and parsley. That’s it! Delicious duck fat fries ready for devouring. 

Close up on the Duck Fat Fries.

Not a fan of fries? You could try chips! Check out my Loaded Buffalo Chicken Kettle Chips recipe!

All that’s left to do is plate your Peppercorn Crusted Steaks along with their Duck Fat Fries companion. I also topped my steaks with some herb butter for a fun final touch (instructions for that are included below). Then, I placed the duck fat fries in a cup and sliced the rested steaks to fan them out on the serving dish.

Time to dig in! Best enjoyed with friends and family. Cheers!

Peppercorn Crusted Steaks Tips 

  • Play around with various fresh herbs to coat the fries and for the steakhouse butter. I used parsley, but rosemary, oregano, and sage are also great options. 
  • Let your steaks come to room temperature before searing to ensure they cook evenly. 
  • Use an instant-read thermometer to ensure the internal temperature of the steaks reaches your desired doneness. 
  • After removing the fries from the ice bath, pat them dry with paper towels to remove excess moisture and also prevent them from popping too much when they hit the liquified duck fat.
The ribeyes resting with the herb butter melting on top of them.

How to Store Leftovers & Reheat

Store leftover steak and fries in an airtight container in the fridge for 3-4 days. You can also freeze both for up to 6 months.

Before reheating, let the steak and fries come to room temperature if frozen. 

To reheat the steak:

  1. Place a large cast-iron skillet over medium heat on the stovetop. 
  2. Add the steak and sear for a few minutes until warm.

To reheat the fries:

  1. Preheat the oven to 425F.
  2. Place leftover fries on a baking sheet. 
  3. Heat for 8-10 minutes, shaking halfway through. 

You can also reheat fries in the air fryer at 350F for 3-5 minutes, shaking halfway through. 

More Steak Recipes

What to serve with peppercorn crusted steak and fries

Serve up this delicious meal with a side salad and maybe a glass of red wine for the perfect dinner.

Peppercorn Crusted Steaks FAQs

Can I use pre-ground pepper for this steak recipe?

The secret ingredient in this recipe is the pepper. Pre-ground pepper doesn’t have the same spiciness as freshly crushed pepper, so I suggest grinding it yourself. 

Do I have to make this recipe on the grill?

Nope! You could also make this recipe in a heavy skillet on the stovetop. Sear the steaks over medium-high heat and cook your fries in the same skillet. 

​Can I use another steak cut besides ribeyes?

Yes! You can use any type of steak you like, though. Strip steak, beef tenderloin steaks, or filet mignon would also work for this recipe. 

Can I use boneless ribeyes for this recipe?

Yes! Just make sure to watch the cooking time, as boneless ribeyes won’t cook as long as bone-in ribeyes. 

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Peppercorn Crusted Steaks with Duck Fat Fries

Peppercorn Crusted Steaks with Duck Fat Fries for your classic steak dinner with a fancy fry twist.
Author:Derek Wolf
5 from 1 vote
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 2 People



  • 2-3 Bone in Ribeyes
  • 2 tbsp Black Peppercorns coarsely cracked
  • 1.5 tbsp Coarse Sea Salt
  • 1 tbsp Garlic Powder
  • 1.5 tbsp Canola Oil


  • 2 Russet Potatoes sliced into fries
  • 2 cups Duck Fat
  • 2 tbsp Parmesan Cheese grated
  • 1.5 tbsp Chopped Parsley
  • 1 tsp Sea Salt

Steakhouse Butter:

  • 2 sticks Softened Butter
  • 1.5 tbsp Minced Garlic
  • 1.5 tsp Red Chili Flakes
  • 1.5 tsp Chopped Parsley
  • 1 medium Lemon juiced


  • Begin by lathering your ribeyes with canola oil and generously seasoning with salt and garlic powder.
  • Next, take your coarsely ground black peppercorns and add a thick coating over the ribeyes.
  • Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes.
  • While the steaks are in the fridge, prep your steakhouse butter. Mix together all the ingredients for the butter in a bowl, then grab some non-stick wax paper or cling wrap.
  • Add the butter to one side of the cling wrap and “roll” the wrap so that the softened butter turns into a log. Wrap tightly and place in the fridge until hardened (about 1 hour).
  • Lastly, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
  • Preheat your grill to medium high heat (around 375F) for direct grilling.
  • Pull your steaks out of the fridge to come to room temperature for about 15 minutes.
  • Next, add the steaks to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 5 minutes per side until you flip them. Do this repetitively until it reaches the right internal temperature.
  • As the crust builds, you might lose some of the peppercorns. Add some oil and a handful of peppercorns to any “bald” spots on the steak while cooking.
  • When the steaks are done, pull them off and slice some of the Steakhouse butter into medallions that you add on top of the steak. Let the steaks rest for 15 minutes.
  • Next, heat up a skillet with duck fat until the duck fat is 350F.
  • Dry off your fries and add them to the duck fat. Cook for about 3 minutes per side on the fries or until they are golden brown and soft in the middle. Do the fries in 2-3 batches so as to not overcrowd the skillet.
  • Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
  • Add the fries to a bowl along with the cheese, salt and chopped parsley. Toss until coated and set aside.
  • Once the steaks are rested, slice them off the bones and serve with the fries. Enjoy!



Calories: 2141kcal | Carbohydrates: 51g | Protein: 9g | Fat: 217g | Saturated Fat: 70g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 108g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 6518mg | Potassium: 1145mg | Fiber: 6g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 18mg | Calcium: 158mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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