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!
Author:Laura
Prep Time:1 hour
Cook Time:45 minutes
Total Time:1 hour 45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Pan-frying, Searing, Saucing
Cuisine:French
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
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.