Go Back
+ servings
Peppercorn Crusted Steaks with Duck Fat Fries
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins

Peppercorn Crusted Steaks with Duck Fat Fries for your classic steak dinner with a fancy fry twist.

Course: Main Course
Cuisine: American
Keyword: Peppercorn Crusted Steaks with Duck Fat Fries
Servings: 2 People
Calories: 2141 kcal
Author: Derek Wolf
  • 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
  1. 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.
  2. 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).
  3. 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.
  4. Preheat your grill to medium high heat (around 375F) for direct grilling.
  5. 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.
  6. 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.
  7. Once the steaks are rested, slice them off the bones and serve with the fries. Enjoy!

Recipe Video

Nutrition Facts
Peppercorn Crusted Steaks with Duck Fat Fries
Amount Per Serving
Calories 2141 Calories from Fat 1953
% Daily Value*
Fat 217g334%
Saturated Fat 70g438%
Trans Fat 1g
Polyunsaturated Fat 30g
Monounsaturated Fat 108g
Cholesterol 208mg69%
Sodium 6518mg283%
Potassium 1145mg33%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 2g2%
Protein 9g18%
Vitamin A 800IU16%
Vitamin C 18mg22%
Calcium 158mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.