Description
Steak Frites is a classic French dish featuring tender ribeye steak and crispy fries, elevated by a rich béarnaise sauce. This recipe is perfect for a special meal at home.
Ingredients
Scale
- 4 russet potatoes
- Neutral oil (for frying)
- Salt (to taste)
- Parsley (to taste)
- 2 Ribeye steaks
- Kosher salt (or fine sea salt)
- Chives (for topping)
- Black pepper (for topping)
- 16 tbsp unsalted butter (melted, divided)
- 1 Shallot (brunoise)
- 1 ½ tbsp Tarragon (fresh)
- 1 tsp Tarragon (dried)
- 1 tbsp Chives (fresh, plus 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
- Peel and cut potatoes into fries. Soak in ice water for at least 2 hours.
- Generously salt both sides of ribeye steaks. Refrigerate uncovered on a rack for 1 hour.
- Preheat oil to 275°F. Pat potatoes dry and fry for 5–6 minutes until soft. Transfer to a paper towel-lined sheet pan and freeze for 30–45 minutes.
- Melt butter. In a skillet, combine shallots, fresh and dried tarragon, chives, vinegar, and white wine over medium-low heat until liquid is absorbed. Let cool.
- Bring steaks to room temperature. Combine egg yolks, 2 tbsp melted butter, tarragon mixture, white pepper, and Tabasco in a bowl. Create a double boiler and whisk mixture over simmering water until thickened (about 2 minutes). Turn off heat; slowly drizzle in remaining melted butter while emulsifying.
- Preheat cast iron skillet on high heat for 2 minutes. Pat steaks dry and sear for about 3 minutes per side for medium-rare. Remove and rest.
- Increase oil temperature to 375°F. Fry potatoes in batches until golden brown. Season with salt and parsley.
- Slice the cooked steak. Top with béarnaise sauce, chives, and black pepper. Serve with crispy fries.
Notes
- For crispier fries, ensure potatoes are thoroughly dried before frying.
- Resting the steak after cooking is crucial for juicy results.
- Use high-quality ribeye steaks for the best flavor and tenderness.
- Adjust cooking times based on steak thickness for desired doneness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 850
- Sugar: 2g
- Sodium: 950mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 130mg