Description
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
Scale
For the Béarnaise-Style 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:
- 2–4 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition
- Serving Size: 1 steak + 1 portion fries
- Calories: 800kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 55
- Saturated Fat: 24g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 150mg