Welcome, food lovers! If you’re searching for a classic bistro meal that will transport you straight to the heart of France, you’re in for a treat. Steak Frites is a beloved dish in French cuisine, combining perfectly seared steaks with crispy, golden fries and a rich, creamy sauce. Whether you’re looking for a restaurant-quality meal at home or simply want to try your hand at a comforting, yet impressive recipe, this Steak Frites recipe is the perfect choice.
Introduction
Steak Frites—meaning “steak and fries” in French—is a traditional French dish served in bistros across the country. It’s known for its simplicity and elegance, offering a perfect balance between juicy steaks and crispy, seasoned fries. This recipe features a homemade béarnaise sauce, which adds a layer of sophistication and flavor. Originating in the early 20th century, Steak Frites has become synonymous with French dining and continues to be a favorite for special occasions and everyday meals alike. If you’re a fan of steak, fries, or French cuisine, this recipe is an absolute must-try.
For a comprehensive guide on making the ultimate French fries, check out this recipe guide that shares tips on achieving the perfect texture.
Ingredients for Steak Frites
- Steak: 2-4 Ribeye steaks (choose high-quality cuts for the best flavor)
- Potatoes: 4 large russet potatoes, peeled and cut into fries
- Neutral Oil: For frying the potatoes
- Salt and Pepper: To taste
- Béarnaise Sauce Ingredients:
- Shallot: 1, finely chopped
- Egg Yolks: 1-2 yolks
- Red Wine Vinegar: 2.5 tsp
- White Wine: 2.5 tsp
- Fresh Tarragon: 1.5 tbsp, chopped
- Dried Tarragon: 1 tsp
- Chives: 1 tbsp, chopped
- Butter: 8 oz unsalted, melted
- Tabasco: 2 squirts (optional for a hint of spice)
- White Pepper: 1/4 tsp
- Additional Ingredients: More fresh chives for garnish
Optional Substitutions:
- Use sweet potatoes instead of russets for a healthier option.
- For a dairy-free version, use olive oil instead of butter in the sauce.
How to Make Steak Frites – Step by Step
Step1: Prepare the Fries
- Peel and Cut the Potatoes: Cut the potatoes into thin strips for fries. Soak them in ice water for at least 2 hours or overnight for extra crispiness.
- Par-Fry the Potatoes: Pat the potatoes dry and preheat oil in a skillet to 275°F. Fry the potatoes in batches for 5-6 minutes until soft. Remove and place on a sheet pan lined with paper towels. Freeze for 30-45 minutes to help them crisp up during the second fry.
Step2: Prep the Steaks
- Salt Brine the Steaks: Generously sprinkle salt on the steaks and place in the fridge for 1 hour to enhance flavor and tenderness.
- Bring Steaks to Room Temperature: Before cooking, let the steaks sit out to reach room temperature.
Step3: Make the Béarnaise Sauce
- Sauté the Aromatics: In a skillet, combine shallots, fresh and dried tarragon, chives, red wine vinegar, and white wine. Cook over medium-low heat until the liquid is absorbed.
- Whisk the Yolks: In a large glass bowl, whisk the yolks with 2 tbsp melted butter, prepared aromatics, white pepper, and Tabasco.
- Create a Bain-Marie: Place the bowl over a simmering pot of water. Whisk continuously until the mixture thickens to a pale yellow.
- Emulsify: Gradually add the remaining melted butter, whisking until the sauce is thick and glossy.
Step4: Cook the Steaks
- Sear the Steaks: Heat a cast iron pan on high for 2 minutes. Pat the steaks dry, and sear for 3 minutes per side for medium-rare. Let them rest for a few minutes before slicing.
Step5: Final Fry
- Second Fry the Potatoes: Increase the oil temperature to 375°F. Fry the potatoes again until golden and crispy. Season with salt and a sprinkle of fresh parsley.
Helpful Tips for Steak Frites
- Choose the Right Cut: Ribeye is ideal, but sirloin or filet mignon can be used.
- Achieve Crispy Fries: Double frying and soaking in ice water are key steps to perfect fries.
- Béarnaise Sauce Troubleshooting: If the sauce begins to split, add a splash of cold water and whisk vigorously.
Cooking Tips for the Best Steak Frites
- Use a Meat Thermometer: For precise doneness, use a thermometer to check the internal temperature.
- High Heat for Searing: Preheat your pan for a beautiful, caramelized crust on the steak.
- Rest the Meat: Always let the steak rest to retain its juices.
Serving Suggestions for Steak Frites
Pair this dish with a glass of red wine, such as a Bordeaux or Cabernet Sauvignon. For a complete meal, serve alongside a light salad with a lemon vinaigrette or sautéed green beans.
Looking for more steak-based recipes? Check out this delicious Chicken Jerusalem Recipe for another restaurant-quality dish at home.
Nutritional Information for Steak Frites
Per Serving:
- Calories: 720 kcal
- Fats: 54g
- Carbohydrates: 30g
- Proteins: 28g
- Vitamins: A, C, D, and Iron
For a lighter variation, consider using leaner cuts of beef and baking the fries instead of frying.
Storage and Leftovers for Steak Frites
- Refrigerate: Store leftover steak and fries separately in airtight containers for up to 3 days.
- Reheat: To reheat, place the fries in the oven at 350°F for 10 minutes. Reheat the steak gently in a pan or oven until warm.
Frequently Asked Questions (FAQs) for Steak Frites
- What is the best cut of steak for Steak Frites? Ribeye is ideal for its marbling and flavor, but sirloin or filet mignon work well too.
- Can I make Steak Frites in an air fryer? Yes, air fryers are perfect for crisping the fries and cooking steaks evenly.
- Is Béarnaise sauce the same as Hollandaise? No, Béarnaise sauce includes tarragon and shallots, giving it a distinct herbal flavor.
- What can I substitute for Béarnaise sauce? Try a simple garlic butter or peppercorn sauce for a different flavor profile.
Related Recipes for Steak Lovers
- Grinder Salad Guide: Make Your Own Culinary Creation
- Homemade Yukon Gold Potato Chips: A Crispy Guide
Conclusion
We hope this Steak Frites recipe has inspired you to bring a taste of France to your kitchen. With its perfectly seared steaks, crispy fries, and luscious Béarnaise sauce, this dish is sure to impress. Feel free to share your variations or let us know how it turned out in the comments!
Enjoy your Steak Frites, and don’t forget to check out more of our recipes for a full culinary experience.
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Steak Frites Recipe – Classic French Bistro Dish at Home
Description
Welcome, food lovers! If you’re searching for a classic bistro meal that will transport you straight to the heart of France, you’re in for a treat. Steak Frites is a beloved dish in French cuisine, combining perfectly seared steaks with crispy, golden fries and a rich, creamy sauce. Whether you’re looking for a restaurant-quality meal at home or simply want to try your hand at a comforting, yet impressive recipe, this Steak Frites recipe is the perfect choice.
Ingredients
- Steak: 2-4 Ribeye steaks (choose high-quality cuts for the best flavor)
- Potatoes: 4 large russet potatoes, peeled and cut into fries
- Neutral Oil: For frying the potatoes
- Salt and Pepper: To taste
- Béarnaise Sauce Ingredients:
- Shallot: 1, finely chopped
- Egg Yolks: 1-2 yolks
- Red Wine Vinegar: 2.5 tsp
- White Wine: 2.5 tsp
- Fresh Tarragon: 1.5 tbsp, chopped
- Dried Tarragon: 1 tsp
- Chives: 1 tbsp, chopped
- Butter: 8 oz unsalted, melted
- Tabasco: 2 squirts (optional for a hint of spice)
- White Pepper: 1/4 tsp
- Additional Ingredients: More fresh chives for garnish
Optional Substitutions:
- Use sweet potatoes instead of russets for a healthier option.
- For a dairy-free version, use olive oil instead of butter in the sauce.
Instructions
Step 1: Prepare the Fries
- Peel and Cut the Potatoes: Cut the potatoes into thin strips for fries. Soak them in ice water for at least 2 hours or overnight for extra crispiness.
- Par-Fry the Potatoes: Pat the potatoes dry and preheat oil in a skillet to 275°F. Fry the potatoes in batches for 5-6 minutes until soft. Remove and place on a sheet pan lined with paper towels. Freeze for 30-45 minutes to help them crisp up during the second fry.
Step 2: Prep the Steaks
- Salt Brine the Steaks: Generously sprinkle salt on the steaks and place in the fridge for 1 hour to enhance flavor and tenderness.
- Bring Steaks to Room Temperature: Before cooking, let the steaks sit out to reach room temperature.
Step 3: Make the Béarnaise Sauce
- Sauté the Aromatics: In a skillet, combine shallots, fresh and dried tarragon, chives, red wine vinegar, and white wine. Cook over medium-low heat until the liquid is absorbed.
- Whisk the Yolks: In a large glass bowl, whisk the yolks with 2 tbsp melted butter, prepared aromatics, white pepper, and Tabasco.
- Create a Bain-Marie: Place the bowl over a simmering pot of water. Whisk continuously until the mixture thickens to a pale yellow.
- Emulsify: Gradually add the remaining melted butter, whisking until the sauce is thick and glossy.
Step 4: Cook the Steaks
- Sear the Steaks: Heat a cast iron pan on high for 2 minutes. Pat the steaks dry, and sear for 3 minutes per side for medium-rare. Let them rest for a few minutes before slicing.
Step 5: Final Fry
- Second Fry the Potatoes: Increase the oil temperature to 375°F. Fry the potatoes again until golden and crispy. Season with salt and a sprinkle of fresh parsley.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Choose the Right Cut: Ribeye is ideal, but sirloin or filet mignon can be used.
- Achieve Crispy Fries: Double frying and soaking in ice water are key steps to perfect fries.
- Béarnaise Sauce Troubleshooting: If the sauce begins to split, add a splash of cold water and whisk vigorously.
