Description
A deliciously classic French-inspired dish, Steak Frites features perfectly seared ribeye steaks, crispy golden fries, and a flavorful Béarnaise-inspired sauce. It’s the perfect meal 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
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 (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
- The fries can be frozen to firm up before the second frying for the best crispiness.
- Adjust the cooking time for steaks based on thickness and desired doneness.
- The Béarnaise sauce can be made ahead of time and stored in the fridge for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared, Fried
- Cuisine: french
Nutrition
- Serving Size: 1 plate (steak + fries + sauce)
- Calories: 950 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 65g
- Saturated Fat: 28g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg