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
Scale
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.
