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Steak Frites Recipe

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Steak Frites is a classic French dish featuring perfectly seared ribeye steaks, crispy golden fries, and a rich Béarnaise sauce. It’s a luxurious and comforting meal that’s sure to impress.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Pan-sear, Fry
  • Cuisine: French
  • Diet: Gluten Free

Ingredients

4 russet potatoes (for fries)

Neutral oil (for frying the potatoes)

Salt (to taste)

Parsley (to taste)

2 Ribeye steaks

Kosher salt or fine sea salt (for brining)

Chives (for topping)

Black pepper (for topping)

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Melt the 16 tablespoons of butter and set it aside to cool.
  5. 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.
  6. 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.
  7. Remove the steak from the fridge and let it sit at room temperature for 20-30 minutes.
  8. 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.
  9. Heat the oil to 375°F and fry the potatoes in batches until golden brown and crispy. Season with salt and parsley.
  10. 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.

Notes

  • Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Fries can also be stored in a separate container for 1-2 days.
  • For a spicier Béarnaise sauce, add more Tabasco or a dash of cayenne pepper.
  • If you don’t have fresh tarragon, substitute with dried tarragon or use herbs like thyme or rosemary for a different flavor.
  • If you’re looking for a lighter version, you can bake the fries instead of frying them. Just toss them in oil and bake at 425°F for 25-30 minutes.

Nutrition

Find it online: https://cheftinaskitchen.com/steak-frites-recipe/