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Steak Frites Recipe

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A classic French-inspired dish with perfectly seared ribeye steaks, crispy golden fries, and a luscious Béarnaise-inspired sauce. It’s perfect for a special dinner at home!

Ingredients

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For the Béarnaise-Style Sauce:

  • 1 shallot, finely diced (brunoise)
  • 12 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:

  • 24 ribeye steaks
  • Salt, to taste

For the Fries:

  • 4 russet potatoes
  • Neutral oil (e.g., canola or vegetable oil) for frying
  • Salt, to taste
  • 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.
  • First Frying for the Potatoes:
    • Heat oil in a large pan to 275°F (135°C).
    • Fry the potatoes in batches for 5–6 minutes until soft but not browned.
    • Remove the fries, drain on paper towels, and place them on a baking sheet. Freeze for 30–45 minutes to firm up.
  • Prepare the Steaks:
    • Sprinkle salt on both sides of the ribeye steaks and let them brine in the fridge for 1 hour.
    • Bring the steaks to room temperature before cooking.
  • Make the Sauce:
    • In a skillet over medium-low heat, combine shallots, tarragon (both fresh and dried), chives, and red wine vinegar. Cook until the liquid is fully absorbed, stirring often. Set aside to cool.
    • In a glass or metal bowl, whisk the egg yolks with 2 tbsp of melted butter, the prepared herb mixture, white pepper, and Tabasco.
    • Place the bowl over a saucepan with simmering water (bain-marie). Whisk vigorously until the yolks become pale yellow and thickened (about 2 minutes). Remove from heat.
    • Gradually drizzle in the remaining melted butter while whisking to emulsify. Season with salt and pepper.
  • Cook the Steaks:
    • Heat a cast-iron skillet over high heat for 2 minutes.
    • Pat the steaks dry and sear them for 3 minutes per side for medium-rare (adjust time based on thickness).
    • Let the steaks rest for 5 minutes before slicing.
  • Second Frying for the Potatoes:
    • Increase the oil temperature to 375°F (190°C).
    • Fry the potatoes in batches until golden brown and crispy. Drain on paper towels and immediately sprinkle with salt and parsley if desired.
  • Assemble and Serve:
    • Serve the seared steaks with crispy fries on the side.
    • Drizzle the Béarnaise-style sauce over the steak or serve it on the side for dipping.
    • Garnish with extra chives and enjoy your homemade Steak Frites!

Notes

  • Make sure to allow the potatoes to freeze after the first fry to ensure they stay crispy.
  • Adjust the seasoning and cooking times based on your preferred level of doneness for the steak.

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