Steak Frites with Béarnaise-Style Herb Sauce Recipe
If you’ve ever dreamed of recreating a classic French bistro experience right in your own kitchen, look no further than this delightful Steak Frites with Béarnaise-Style Herb Sauce Recipe. This dish marries perfectly seared, juicy ribeye steaks with crispy, golden fries and a luscious, herbaceous béarnaise-style sauce that bursts with fresh tarragon and chives. Whether it’s a special occasion or simply a craving for something indulgent and satisfying, this recipe brings together simple ingredients that elevate everyday flavors into something truly memorable and utterly crave-worthy.
Ingredients You’ll Need
Before you dive in, it’s fantastic to know that this Steak Frites with Béarnaise-Style Herb Sauce Recipe relies on straightforward, wholesome ingredients. Each one plays a key role, from the richly marbled ribeye steaks to the fresh herbs that make the sauce sing, and of course, the russet potatoes that become crispy, golden fries. Let’s get ready for a wonderfully balanced dish!
- 1 shallot, finely diced (brunoise): Adds a subtle sweetness and depth to the béarnaise sauce base.
- 1–2 egg yolks: The creamy foundation for the emulsified sauce, providing richness and silkiness.
- 2½ tsp red wine vinegar: Brightens the sauce with tang and helps marry the flavors perfectly.
- 1½ tbsp fresh tarragon, chopped: Offers that signature anise-like flavor that is essential to béarnaise.
- 1 tsp dried tarragon: Enhances the herb flavor to keep it bold and aromatic.
- 1 tbsp fresh chives, chopped (plus extra for garnish): Adds freshness and a mild onion note to the sauce and final presentation.
- 8 oz unsalted butter, melted and cooled: The luscious fat that transforms the sauce into a velvety delight.
- 2 dashes Tabasco sauce: Provides a gentle heat and subtle tangy kick to elevate the sauce.
- ¼ tsp white pepper: A gentle peppery spice that complements without overpowering.
- Salt and pepper, to taste: Essential seasonings to bring all the elements into delicious harmony.
- 2–4 ribeye steaks: Juicy, flavorful cuts perfect for searing and resting to tender perfection.
- Salt (for steaks and fries): To season generously and bring out natural flavors.
- 4 russet potatoes: The king of fries for that perfect crispy exterior and fluffy interior.
- Neutral oil (e.g., canola or vegetable oil) for frying: A high smoke point oil to crisp those fries beautifully.
- Fresh parsley, chopped (optional): An optional fresh herb garnish for added color and flavor.
How to Make Steak Frites with Béarnaise-Style Herb Sauce Recipe
Step 1: Prepare the Fries
The secret to perfectly crispy fries starts long before they hit the oil. Peel your russet potatoes and cut them into your desired thickness—whether you prefer classic shoestring or hearty steak fries. Soak them in ice water for at least two hours (or overnight if you have time) to wash away excess starch. This step is essential for achieving that golden, crispy texture that everyone loves.
Step 2: First Frying for the Potatoes
Heat your frying oil to a moderate 275°F (135°C). Fry the potatoes gently in batches for 5 to 6 minutes until they are soft but not browned. This “blanching” step cooks them through and prepares them for a final crisping later. Drain the fries on paper towels and place them on a baking sheet to freeze for about 30 to 45 minutes—firming them up for the second fry is key to that irresistible crunch.
Step 3: Prepare the Steaks
Season both sides of your ribeye steaks with salt generously, then allow them to brine in the fridge for an hour. This step helps to intensify the natural beef flavors and keep the meat juicy during cooking. Remember to bring the steaks to room temperature before searing, which ensures even cooking and a beautiful crust.
Step 4: Make the Béarnaise-Style Herb Sauce
Start by gently cooking shallots, fresh and dried tarragon, chives, and red wine vinegar over medium-low heat in a skillet until the liquid is fully absorbed—this concentrates the flavors. Let this herb mixture cool. In a separate bowl, whisk your egg yolks with 2 tablespoons of the melted butter, then combine with the cooled herb mix, white pepper, and Tabasco. Using a bain-marie method, whisk vigorously over simmering water until thickened and pale yellow (about 2 minutes). Slowly drizzle in the remaining melted butter while whisking constantly to create a smooth, emulsified sauce. Season with salt and pepper to taste.
Step 5: Cook the Steaks
Preheat a cast-iron skillet over high heat—it needs to be scorching hot for that perfect sear. Pat your steaks dry and cook for about 3 minutes on each side for medium-rare, adjusting time for thickness and preferred doneness. Once seared, transfer to a plate and let them rest for 5 minutes; this step locks in the juices and ensures tender slices.
Step 6: Second Frying for the Potatoes
Now crank your oil temperature up to 375°F (190°C) for that crucial second fry. Fry the potatoes in batches until they achieve a gorgeous golden-brown color and satisfyingly crisp texture. Drain on paper towels and sprinkle immediately with salt and optional chopped parsley for a fresh lift.
Step 7: Assemble and Serve
Plate up your beautifully rested steaks alongside a generous heap of those golden fries. Drizzle the béarnaise-style herb sauce over the top or serve it on the side for dipping. Finish with extra chopped chives for a pop of vibrant green. This is comfort and elegance on a plate, ready for you to enjoy every bite!
How to Serve Steak Frites with Béarnaise-Style Herb Sauce Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley not only adds color but also a gentle aromatic note that complements the rich herbs in the béarnaise-style sauce. For a bit of flair, a light dusting of cracked black pepper over the steaks gives a hint of spice and visual appeal. Don’t underestimate how these little touches can elevate your presentation to bistro-worthy quality.
Side Dishes
If you’re looking to turn this into a more elaborate meal, consider sides like a simple green salad with a crisp vinaigrette to cut through the richness, or roasted seasonal vegetables that add earthiness and vibrant colors. Classic French green beans sautéed in garlic butter are another perfect match, balancing the plate beautifully alongside the hearty steak and fries.
Creative Ways to Present
Want to impress your guests? Serve the fries in charming individual cones or rustic baskets lined with parchment paper for a playful touch. You can plate the steak sliced thinly and fanned out with the sauce drizzled over for an elegant look. For a relaxed vibe, present the sauce in a small ramekin so everyone can dip and savor at their leisure. The Steak Frites with Béarnaise-Style Herb Sauce Recipe is wonderfully versatile and loves a bit of personal flair.
Make Ahead and Storage
Storing Leftovers
Any leftover steak and fries can be stored separately in airtight containers in the fridge for up to two days. To maintain the best texture, keep the fries on a paper towel to absorb excess moisture. The béarnaise-style sauce is best consumed fresh but can be kept for a day if necessary, though it may separate and require gentle whisking before use.
Freezing
Fries freeze well after the first frying and freezing step described earlier—so if you want to prep ahead, flash-freeze your blanched fries in a single layer and store them in freezer bags. Steak and fresh béarnaise sauce don’t freeze well due to texture changes, so it’s best to cook those fresh.
Reheating
To reheat the steak, gently warm it in a low oven or covered skillet to keep it tender, avoiding high heat that can toughen the meat. Reheat fries in a hot oven or air fryer to restore crispiness. Béarnaise sauce should be warmed gently in a bain-marie while whisking to bring it back together without scrambling the eggs.
FAQs
What cut of steak is best for this recipe?
Ribeye steaks are ideal for this Steak Frites with Béarnaise-Style Herb Sauce Recipe due to their rich marbling, which ensures juicy, tender meat with great flavor after searing.
Can I make the béarnaise-style sauce ahead of time?
While the sauce is best freshly made for optimal texture and flavor, you can prepare it a few hours ahead and keep it warm in a bain-marie. Avoid reheating on direct heat as it may split or curdle.
How do I know when the fries are done?
During the second fry at a higher temperature, look for a deep golden color and a crisp exterior. They should be tender inside with no softness or sogginess.
Can I use other herbs instead of tarragon?
Tarragon is key for authentic béarnaise flavor, but if unavailable, a mix of fresh parsley and chervil can work as a mild substitute, though the distinctive anise notes will be less pronounced.
Should I use salted or unsalted butter for the sauce?
Unsalted butter is recommended so you can control the seasoning precisely. It also tends to yield a cleaner flavor that highlights the herbs and acidity in the béarnaise-style sauce.
Final Thoughts
This Steak Frites with Béarnaise-Style Herb Sauce Recipe is more than just a meal—it’s a celebration of texture, flavor, and classic French comfort brought right to your table. With crispy fries, a perfectly seared steak, and that indulgent herb sauce, this dish is bound to become a beloved favorite. So don your apron and give it a try—you might find yourself making it again and again!
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Steak Frites with Béarnaise-Style Herb Sauce Recipe
- Total Time: 3 hours 45 minutes
- Yield: 2 servings 1x
Description
This classic Steak Frites recipe features perfectly seared ribeye steaks paired with crispy double-fried russet potato fries. Accompanied by a rich and creamy homemade Béarnaise-style sauce infused with fresh herbs and a hint of Tabasco, this dish brings French bistro flavors to your home kitchen in just 45 minutes.
Ingredients
Fries
- 4 russet potatoes
- Neutral oil (e.g., canola or vegetable oil) for frying
- Salt, to taste
- Fresh parsley, chopped (optional)
Steak
- 2–4 ribeye steaks
- Salt, to taste
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
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 thoroughly.
- First Frying for the Potatoes: Heat neutral oil in a large pan to 275°F (135°C). Fry the potatoes in batches for 5–6 minutes until they are soft but not browned. Remove the fries and drain on paper towels, then spread them on a baking sheet and 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 to ensure even searing.
- Make the Sauce: In a skillet over medium-low heat, combine shallots, fresh and dried tarragon, chives, and red wine vinegar. Cook until the liquid is fully absorbed, stirring frequently. Set this herb mixture aside to cool. In a metal or glass bowl, whisk the egg yolks with 2 tablespoons of melted butter, the cooled herb mixture, white pepper, and Tabasco sauce. Place the bowl over a saucepan with simmering water (bain-marie) and whisk vigorously until the yolks turn pale yellow and thicken (about 2 minutes). Remove from heat and gradually drizzle in the remaining melted butter, whisking continuously to emulsify. Season with salt and pepper to taste.
- Cook the Steaks: Heat a cast-iron skillet over high heat for 2 minutes. Pat the steaks dry with paper towels, then sear each side for about 3 minutes to achieve medium-rare doneness (adjust timing depending on steak thickness). After cooking, let the steaks rest for 5 minutes to retain juices before slicing.
- Second Frying for the Potatoes: Increase the oil temperature to 375°F (190°C). Fry the potatoes in batches again until golden brown and crispy. Drain them on paper towels and immediately season with salt and, if desired, sprinkle chopped fresh parsley.
- Assemble and Serve: Plate the seared steaks alongside the crispy fries. Drizzle the Béarnaise-style sauce over the steaks or serve it on the side as a dipping sauce. Garnish with additional chopped chives and enjoy your homemade Steak Frites.
Notes
- Soaking the potatoes in ice water removes excess starch, helping to achieve crispiness.
- Double frying the fries ensures they are tender inside and crispy outside.
- Resting the steaks after cooking allows the juices to redistribute, making the meat juicy and tender.
- Use a thermometer to monitor oil temperature precisely to avoid greasy fries.
- The Béarnaise-style sauce must be whisked constantly over gentle heat to prevent the eggs from scrambling.
- Prep Time: 3 hours (including potato soaking and steak brining time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
