If you’ve ever dreamed of recreating a classic French bistro favorite right in your own kitchen, this Steak Frites with Herb Béarnaise Sauce Recipe is exactly what you need. Picture tender, perfectly seared ribeye steaks paired with golden, crispy fries and smothered in a luxuriously herbaceous Béarnaise sauce that elevates every bite. This dish marries simplicity with sophistication, giving you a restaurant-worthy meal that feels like a special treat without requiring a culinary degree. I can’t wait to walk you through every step so you can enjoy a taste of France anytime.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients may seem straightforward, but each plays a crucial role in creating the perfect harmony of textures and flavors that make this Steak Frites with Herb Béarnaise Sauce Recipe so memorable. From the earthy freshness of tarragon to the indulgent richness of butter, these essentials build the foundation of a mouthwatering meal.
- Shallot: Finely diced for a subtle sweetness and depth in the Béarnaise sauce.
- Egg yolks: The creamy base that emulsifies the sauce and adds richness.
- Red wine vinegar: Brings acidity to balance the butter in the sauce.
- Fresh tarragon: Offers a distinctive herbal brightness essential for authentic Béarnaise.
- Dried tarragon: Adds an extra layer of flavor complexity.
- Fresh chives: Chopped for a mild onion flavor and garnish.
- Unsalted butter: Melted and cooled, it’s the velvety heart of the sauce.
- Tabasco sauce: Just a dash to give the Béarnaise a gentle kick.
- White pepper: For subtle spice that won’t overpower the sauce’s herbaceous notes.
- Salt and pepper: To season the steaks and fries perfectly.
- Ribeye steaks: The star of the show, thick and beautifully marbled for juiciness.
- Russet potatoes: Ideal for making fries that are crispy on the outside and fluffy inside.
- Neutral oil: Such as canola or vegetable oil, perfect for frying to golden perfection.
- Fresh parsley (optional): Adds a fresh, vibrant touch when sprinkled over the fries.
How to Make Steak Frites with Herb Béarnaise Sauce Recipe
Step 1: Prepare the Fries for Crunchy Perfection
Start by peeling your russet potatoes and cutting them to your preferred fry thickness. The secret here is soaking them in ice water for at least two hours, or even overnight if you can plan ahead. This removes excess starch, which means fries that crisp up beautifully instead of turning soggy later. After soaking, drain and pat each piece thoroughly dry to avoid splatters during frying.
Step 2: Par-Fry the Potatoes
Heat your neutral oil to just the right low temperature, about 275°F, to gently cook the fries without browning them. Fry the potatoes in batches until they’re soft but still pale—then drain and spread them on a baking sheet to chill in the freezer. This step firms them up so they’ll crisp perfectly in the final fry.
Step 3: Season and Rest the Ribeye Steaks
Generously salt both sides of your ribeye steaks and let them brine in the refrigerator for about an hour. This dry brining step enhances flavor and tenderness. Just before cooking, remember to bring the steaks to room temperature so they cook evenly. This patience pays off in every juicy bite.
Step 4: Craft the Herb Béarnaise Sauce
This is where the magic happens! Sauté shallots with both fresh and dried tarragon, chives, and red wine vinegar until the liquid deliciously evaporates. Then, whisk together egg yolks, a bit of melted butter, the herb mixture, white pepper, and Tabasco in a bowl set over simmering water. Whisk rapidly until thick and pale yellow, then slowly drizzle in the remaining butter to create a luxuriously smooth, silky sauce. Season to taste and set aside while you finish the steaks and fries.
Step 5: Sear the Steaks to Juicy Perfection
Heat a heavy skillet, preferably cast iron, over high heat until smoking hot. Pat your steaks dry to get that irresistible crust, then sear each side for about 3 minutes to achieve medium-rare doneness. Adjust your time depending on thickness and desired doneness. Let the steaks rest for about 5 minutes before slicing to allow the juices to redistribute.
Step 6: Final Fry for Golden, Crispy Fries
Increase the oil temperature to 375°F and fry your pre-cooked potatoes in batches until they turn a beautiful golden brown and crunch satisfyingly. Drain on paper towels to soak up excess oil and immediately season with salt and optional fresh parsley for a burst of color and freshness.
Step 7: Plate and Serve Your Masterpiece
Serve the seared ribeye steaks alongside a generous heap of your crisp fries. Spoon or drizzle the herb Béarnaise sauce over the steak, or provide it on the side for dipping, garnishing with extra chives to bring it all together. The contrast of tender steak, crispy fries, and rich sauce is genuinely unforgettable.
How to Serve Steak Frites with Herb Béarnaise Sauce Recipe
Garnishes
Adding fresh chopped chives on top of the Béarnaise sauce or the steaks brings a mild oniony freshness that complements the rich sauce beautifully. A sprinkle of freshly chopped parsley over the fries adds a touch of green vibrancy and a subtle herbal note that lifts the dish visually and flavor-wise.
Side Dishes
While the fries are the iconic side, a simple green salad with a zesty vinaigrette or lightly steamed seasonal vegetables can create a balanced meal. These lighter accompaniments keep the focus on the star of the show while adding variety and brightness to your plate.
Creative Ways to Present
For a fun twist, serve your steak frites family-style on a large wooden board with small ramekins of Béarnaise sauce and aioli for dipping. Or, transform this classic into a gourmet sandwich by layering sliced steak and fries in a crusty baguette with a drizzle of sauce—perfect for casual gatherings with impressive flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, refrigerate your steak and fries separately in airtight containers. This prevents the fries from becoming soggy and allows you to reheat everything optimally later.
Freezing
While the steaks are best enjoyed fresh, you can freeze the par-cooked fries after the first fry and freeze the Béarnaise sauce in small portions. Just be mindful that the sauce may need gentle reheating and whisking to regain its creamy texture.
Reheating
To bring leftover steaks back to life, gently warm them in a low oven or covered skillet to avoid drying out. Reheat fries in a hot oven or air fryer for crispiness. The Béarnaise sauce should be warmed softly over a double boiler, whisking frequently to prevent separation.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is perfect for its marbling and flavor, sirloin, strip steak, or filet mignon also work well. Just adjust cooking times based on thickness and fat content.
How long can I keep the Béarnaise sauce in the fridge?
Béarnaise sauce is best eaten fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid curdling.
Is there a shortcut for making the Béarnaise sauce?
You can use store-bought Béarnaise as a base, then add fresh herbs like tarragon and chives to personalize it, but homemade always tastes best for this recipe.
Why soak the potatoes before frying?
Soaking removes excess starch, which helps fries crisp up better and prevents them from sticking together or becoming gummy.
Can I bake the fries instead of frying?
You can bake fries, but they won’t be quite as crispy and golden as deep-fried ones. If you prefer oven fries, toss them with oil and bake at high heat, turning occasionally.
Final Thoughts
Making this Steak Frites with Herb Béarnaise Sauce Recipe at home is such a rewarding experience. From the satisfying sizzle of searing steak to the aromatic richness of the Béarnaise sauce, every stage is filled with delicious moments. I encourage you to gather your ingredients, follow these steps, and treat yourself to this timeless, elegant dish that’s sure to become a favorite in your home kitchen. Bon appétit!
Print
Steak Frites with Herb Béarnaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2-4 servings depending on steak size
- Category: Main Course
- Method: Frying
- Cuisine: French
Description
A classic French Steak Frites recipe featuring perfectly seared ribeye steaks accompanied by twice-fried crispy russet potato fries, served with a rich and creamy Béarnaise-style sauce infused with tarragon, shallots, and fresh herbs.
Ingredients
For the Béarnaise Sauce
- 1 shallot, finely diced (brunoise)
- 1–2 egg yolks
- 2½ tsp red wine vinegar
- 1½ tbsp fresh tarragon, chopped
- 1 tsp dried tarragon
- 1 tbsp fresh chives, chopped (plus extra for garnish)
- 8 oz unsalted butter, melted and cooled
- 2 dashes Tabasco sauce
- ¼ tsp white pepper
- Salt and pepper, to taste
For the Steak and Fries
- 2–4 ribeye steaks (depending on size)
- Salt, to taste
- 4 russet potatoes
- Neutral oil (e.g., canola or vegetable oil) for frying
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Fries: Peel the potatoes and cut them into your desired thickness for fries. Soak the cut potatoes in ice water for 2 hours or overnight to remove excess starch. Drain and pat dry the potatoes thoroughly.
- First Fry: Heat oil in a large pan to 275°F (135°C). Fry the potatoes in batches for 5–6 minutes until they are soft but have not browned. Remove the fries, drain them on paper towels, and place them on a baking sheet. Freeze for 30–45 minutes to firm up the fries prior to the second fry.
- Season the Steaks: Sprinkle salt on both sides of the ribeye steaks and let them brine in the refrigerator for 1 hour. After brining, bring the steaks to room temperature before cooking.
- Make Béarnaise Sauce: In a skillet over medium-low heat, combine finely diced shallots, chopped fresh tarragon, dried tarragon, chopped chives, and red wine vinegar. Cook until the liquid fully absorbs, stirring frequently. Transfer the mixture to a bowl. Whisk the egg yolks with 2 tablespoons of melted butter, the herb mixture, white pepper, and Tabasco. Place the bowl over simmering water (bain-marie) and whisk vigorously until the yolks become pale yellow and thickened, about 2 minutes. Remove from heat and gradually drizzle in the remaining melted butter while continuously whisking to emulsify. Season with salt and pepper to taste.
- Sear the Steaks: Heat a cast-iron skillet over high heat for 2 minutes. Pat the steaks dry to ensure a good sear. Cook the steaks for 3 minutes on each side for medium-rare, adjusting the time based on steak thickness. Once cooked, let them rest for 5 minutes before slicing to allow juices to redistribute.
- Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy. Drain on paper towels and immediately season with salt and sprinkle chopped parsley if desired.
- Serve: Plate the seared steaks alongside the crispy fries. Drizzle the Béarnaise-style sauce over the steak or serve it on the side for dipping. Garnish with extra chopped chives and enjoy your homemade Steak Frites!
Notes
- Soaking potatoes in ice water removes excess starch, resulting in crispier fries.
- Freezing the fries between the first and second frying steps helps them firm up for the perfect crispy texture.
- Brining the steaks with salt helps to enhance flavor and tenderness.
- Adjust steak cooking time according to thickness and desired doneness.
- Béarnaise sauce must be whisked continuously over simmering water to prevent curdling and achieve a smooth emulsion.
- Cast-iron skillet is recommended for a better sear on steaks.
- Use neutral oil with a high smoke point for frying fries to avoid burning.
