Steak Frites Recipe

Why You’ll Love This Recipe

I love making Steak Frites because it’s a timeless, flavorful combination that never gets old. The tender ribeye steak is complemented by the crisp, golden fries, and the smooth, tangy Béarnaise sauce adds just the right richness. The process may take a little time, but the end result is absolutely worth it. Whether I’m serving this for a special occasion or just treating myself to something amazing, Steak Frites always delivers on taste and satisfaction.

Ingredients

French Fries:

4 russet potatoes

Neutral oil (for frying the potatoes)

Salt (to taste)

Parsley (to taste)

Ribeyes:

2 Ribeye steaks

Kosher salt or fine sea salt (for brining)

Chives (for topping)

Black pepper (for topping)

Béarnaise Sauce:

16 tbsp unsalted butter (melted, divided)

1 shallot (brunoise)

1 ½ tbsp fresh tarragon

1 tsp dried tarragon

1 tbsp fresh chives (and more for topping)

2 ½ tsp red wine vinegar

2 ½ tsp white wine

2-3 egg yolks

2 squirts Tabasco

¼ tsp white pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Potatoes: Peel the potatoes and cut them to your desired thickness for fries. Soak them in a bowl filled with ice water for at least 2 hours or overnight.

Salt Brine the Steaks: Generously sprinkle salt on the ribeye steaks and place them on a rack over a covered baking sheet. Refrigerate the steaks, uncovered, for 1 hour to allow the salt to brine.

Fry the Potatoes (First Fry): Heat oil in a pan to 275°F. Pat dry the soaked potatoes and fry them in batches for 5-6 minutes each, making sure they are soft and fully cooked. Remove them from the oil and place them on a paper towel-lined baking sheet. Freeze the fries for 30-45 minutes.

Melt the Butter: Melt the 16 tablespoons of butter and set it aside to cool.

Prepare the Tarragon Mix: In a skillet, add the shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine. Heat over medium-low, stirring occasionally to avoid burning. Let the liquid absorb, and then set aside to cool.

Prepare the Béarnaise Sauce: In a large bowl, combine the egg yolks, 2 tablespoons of butter, prepared tarragon mixture, white pepper, and Tabasco. Set a small saucepan of water on the stove to simmer over medium heat, and place the bowl with the egg yolk mixture over it. Whisk vigorously for about 2 minutes until the mixture becomes pale yellow and thickened. Gradually drizzle in the remaining butter, whisking to emulsify.

Bring the Steak to Room Temperature: Remove the steak from the fridge and let it sit at room temperature for 20-30 minutes.

Cook the Steaks: Preheat a cast iron pan on high heat for 2 minutes. Pat the steaks dry and sear for 3 minutes per side for a medium-rare finish (adjust time based on desired doneness). Let the steaks rest for a few minutes before slicing.

Fry the Potatoes (Second Fry): Heat the oil to 375°F and fry the potatoes in batches until golden brown and crispy. Season with salt and parsley.

Assemble and Serve: Slice the rested steak and place it on plates. Top with Béarnaise sauce, chives, and black pepper. Serve the steak with the crispy fries on the side.

Servings and Timing

Prep Time: 40 minutes

Cook Time: 45 minutes

Passive/Inactive Time: 2 hours 15 minutes

Total Time: 3 hours 40 minutes

Servings: 2

Variations

Different Cuts of Steak: While ribeye is a classic choice for this recipe, I can swap it out for other cuts like filet mignon or sirloin if I prefer something leaner or more affordable.

Spicy Béarnaise Sauce: For an extra kick, I can increase the amount of Tabasco or add a dash of cayenne pepper to the Béarnaise sauce.

Baked Fries: If I want to cut down on frying, I can bake the fries instead. Just toss them in oil and bake at 425°F until crispy, about 25-30 minutes.

Storage/Reheating

Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The fries can also be stored in a separate container in the fridge for 1-2 days.

Reheating: To reheat, I can warm the steak in the oven at 300°F until heated through. I’ll reheat the fries in a hot oven or air fryer to regain some of their crispiness. The Béarnaise sauce can be gently reheated in a saucepan on low heat.

FAQs

Can I use a different sauce for Steak Frites?

Yes, I can swap the Béarnaise for other classic steak sauces like peppercorn sauce or chimichurri. The fries would still pair wonderfully with these alternatives.

Can I make the fries ahead of time?

Yes, I can prepare the fries in advance by frying them once and storing them in the freezer. When I’m ready to serve, I’ll just do the second fry to crisp them up.

How do I know when my steak is cooked to medium-rare?

A good rule of thumb is to cook the steak for 3 minutes per side in a hot pan. If I have a meat thermometer, medium-rare is 130-135°F.

What can I use if I don’t have fresh tarragon?

If I don’t have fresh tarragon, I can substitute with dried tarragon or use herbs like thyme or rosemary for a different flavor profile.

Can I make the Béarnaise sauce without egg yolks?

Unfortunately, egg yolks are essential for creating the rich, creamy texture of Béarnaise sauce. There’s no real substitute that will provide the same result, but I could try making a hollandaise sauce if I want a different twist.

Conclusion

Steak Frites is the epitome of French comfort food, with a perfectly cooked steak, crispy fries, and a rich Béarnaise sauce that ties everything together. It may take some time to prepare, but the results are absolutely worth it. Whether I’m treating myself or serving guests, this dish is always a showstopper!

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