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.

Notes

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.