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
Scale
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
