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, I am too.
Peppercorn Crusted Steaks and a Soap Box… Apparently
From the beginning, I’ve always loved a salt, pepper and garlic steak. It’s simple. It’s easy. Plus, it’s so freaking delicious! When you buy high quality meat, there’s really no need to overcomplicate the cooking process, unless you simply want to try something new.
Now, some of you might be thinking, “Derek, you have a hundred other recipes that do all kinds of crazy flavor combos to your steaks.” To that person I say yes, you are correct. When you run a business that involves coming out with new recipes every week, there’s a need to try new, fun and inventive flavor combos and cooking techniques. However, I never said I didn’t enjoy a steak seasoned with only salt. I’ll have that for dinner anyday.
With that said, I think there’s a lot of awesome flavor combinations that can also be enjoyed on a steak. I’ve made a lot of kick butt steak recipes! So, while I love a salted steak, I also love a marinated steak, a steak with dipping sauce, steaks with unique seasoning combinations and steaks with duck fat fries! This, to me, is the beautiful part of food. There’s an infinite number of ways to enjoy it, and the only way that’s “wrong” is eating/cooking something that you don’t enjoy.
Welp, didn’t expect this article to take that turn, but there you go. These are my thoughts on seasoned steaks. Now, back to the actual recipe.
Cooking Peppercorn Crusted Steaks and Duck Fat Fries
Cooking the Peppercorn Crusted Steaks for this recipe is pretty straight forward. It’s a simple seasoning and grilling of the steaks. Simply utilize a direct style of cooking and pull 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.
Now, let’s spend some time talking about the Duck Fat Fries because this is the unique aspect of this recipe. I alway 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 and let it 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.
Not a fan of fries? You could try chips! Check out my Loaded Buffalo Chicken Kettle Chips recipe!
Peppercorn Crusted Steaks with Duck Fat Fries for Dinner
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 included below). Then, I placed the duck fat fries in a cup and sliced the steaks to fan them out on the serving dish. Time to dig in! Best enjoyed with friends and family. Cheers!
Peppercorn Crusted Steaks with Duck Fat Fries for your classic steak dinner with a fancy fry twist.
- 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
- 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!
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!