Homemade Steak Frites (with Béarnaise Sauce)

Steak frites with Béarnaise sauce is a true delight in life. If you've ever had the pleasure of tasting this at a French bistro in Paris, you've undoubtedly tried to recreate it at home, as I have. This is the best recipe I've tried, tested, and come across.

There are three separate parts to this dish: the steak, the frites (fries) and the Béarnaise sauce. So really, the tricky part of this meal is actually the timing, and making sure that everything comes out hot.

Jump to:

• Why You're Going to Love this Recipe
• What are Steak Frites?
• Components & Ingredients
• How to Make Steak Frites - Plus the Timeline I Use
• Handy Tips and Tricks
• Wine Pairings
• More Amazing Steak Recipes
• 📖 Recipe

Why You're Going to Love this Recipe

• Classic combination: Steak and fries are a timeless duo that always impresses.
• Flavorful steak: The ribeye is packed with flavor.
• Crispy fries: Double-frying ensures the perfect crunch - but the white vinegar is the real secret ingredient.
• Gourmet touch: Béarnaise sauce pulls the whole dish together.
• Restaurant quality: Definitely restaurant quality (or better!) but made at home.
• Customizable: Easy to adjust seasonings and sauces to taste.
• Cool presentation: Great for entertaining or a special dinner at home.

What are Steak Frites?

Steak frites is a classic dish consisting of a steak served with French fries. Its origins are debated between France and Belgium. Both countries claim to have invented this dish, but it's widely recognized and enjoyed across Europe and beyond.

The dish typically features a ribeye or entrecôte steak, cooked to perfection, typically served with a béarnaise or hollandaise sauce. The fries are usually thin and crispy, complementing the tender, flavorful steak.

Origins and Popularity:

1. France and Belgium: Both nations claim the origin, with Belgium often considered the birthplace due to the country's strong tradition of frying potatoes.
2. Culinary Staple: In France, steak frites is a staple in brasseries and bistros. It's considered comfort food, combining two beloved ingredients: beef and potatoes​.
3. Global Reach: The dish has spread globally, becoming popular in many French-style restaurants and eateries around the world.

Components & Ingredients

1. Steak

Ingredients:

• Ribeye or Entrecôte steak: The main protein, known for its rich flavor and tenderness due to marbling. In this recipe, I'm basting and searing it on the stovetop - but if you prefer a reverse sear, read my reverse sear guide.
• Salt and pepper: For seasoning and enhancing the natural flavors.
• Olive oil: Used for searing the steak, providing a high smoke point and a subtle flavor.
• Butter: Adds richness and is used for basting during the final cooking phase.
• Garlic and Thyme: Aromatics that infuse the steak with additional layers of flavor during basting.

2. Frites (French Fries)

Ingredients:

• Russet potatoes: Ideal for frying due to their high starch content, which helps achieve a crispy exterior.
• White Vinegar: This is the key for keeping your fries crispy after they hit the table. The vinegar is going to draw the starch out of the fries!
• Vegetable oil: Used for deep frying, providing a neutral flavor and high smoke point.
• Salt: Essential for seasoning the fries immediately after frying.

3. Béarnaise Sauce (Optional but commonly served with steak frites)

Ingredients:

• Egg yolks: Provide a rich, creamy base for the sauce.
• White wine vinegar: Adds acidity and helps emulsify the sauce.
• Fresh tarragon: Adds a distinctive, slightly sweet herbal flavor.
• Shallot: Provides a subtle onion-like flavor.
• Unsalted butter: The main fat component, creating a smooth and rich sauce.
• Salt and pepper: For seasoning.

How to Make Steak Frites - Plus the Timeline I Use

As I mentioned earlier, none of the components are super difficult to pull off (although the frites part of this equation takes some patience). The hardest part is making sure it all comes together at the same time. So here's the basic timeline I use, and the tips and tricks to help out:

Timeline

1. Infuse the vinegar for the Béarnaise sauce. Strain and keep it handy.
2. Make the frites. Once they're perfectly crunchy and golden, put them in the oven at 200F to keep warm while you make the steak. Make sure you don't leave them in the oven for too long - they will completely dry out (trust me, I learned from experience).
3. Sear the steak. Once the steak is cooked, you'll need to let it rest for a few minutes. This is the perfect time to make your Béarnaise sauce.
4. Finish the Béarnaise. Melt the butter until it's hot (you can do this in the microwave, no problem). gradually add it to the egg yolk and vinegar mixture until blended.
5. Slice the steak, and serve the fries. Drizzle steak in the Béarnaise sauce.

Step-by-Step Instructions

Step 1: Infuse Vinegar for Béarnaise Sauce

I love this method of making Béarnaise sauce with an immersion blender - check out the full guide here if you need more details.

Ingredients:

• 4 tablespoon white wine vinegar
• 2 tablespoon fresh tarragon, chopped, divided
• 1 finely chopped shallot

Instructions:

1. Combine: In a small saucepan, combine the vinegar, 1 tablespoon tarragon, and shallot.
2. Heat: Bring to a simmer over medium heat.
3. Reduce: Let it reduce until about half of the liquid has evaporated (around 5 minutes).
4. Strain: Strain the mixture through a fine sieve into a small bowl. Discard the solids.
5. Set Aside: Keep the infused vinegar handy for later use.

Step 2: Make the Frites

Just like the Béarnaise sauce, I have an extensively researched and tested crispy French Fry recipe! I go into way more detail about the science behind why this method works.

NOTE: if you skip the vinegar step and go straight to the double-fry, your fries will be crispy for approximately 10 seconds after they come out of the oil, and completely soggy after that. Trust me.

Ingredients:

• 2 large russet potatoes, peeled and cut into thin strips
• 6 cups of water
• 2 tablespoon vinegar
• vegetable oil (for frying)
• Salt

Instructions:

• Rinse: Rinse the potatoes in cold water.
• Simmer: Bring the 6 cups of water and 2 tablespoon of white vinegar to a gentle, gentle simmer. The bubbles should be small. Add the fries - and let them simmer for 10 minutes, no longer. We do not want to cook them all the way through, just give them enough time to draw the starch out.
• Dry: Drain the potatoes and let them cool and dry on a cooling rack over a baking sheet.
• Heat oil: Add enough oil to a deep, heavy-bottomed pot so the French fries will JUST be covered. Do not add too much oil - when you first add the fries, the moisture in them will bubble up considerably, and you do not want the oil to boil over!
• First Fry: Heat the oil in a deep fryer or large pot to 400°F. Fry the potatoes in batches for 1 minute. They should be white still - not brown at all. Remove and drain on on your cooling rack over a baking sheet. Let them cool for at least 15 minutes.
• Second Fry: Add the potatoes again. Fry the potatoes until golden and crispy. This should take 3-4 minutes this time. Remove and drain on paper towels (you can use a bowl lined with paper towel.
• Season: Immediately season the fries with salt.
• Keep Warm: Place the fries in an oven set to 200°F (93°C) to keep warm while you prepare the steak.

Step 3: Sear the Steak

In this recipe I chose to pan-sear the steak with butter and garlic. If you prefer a reverse sear steak (which is totally understandable), check out my ultimate guide for reverse searing steaks.

Ingredients:

• 1 bone-in ribeye steaks
• Salt and pepper
• 2 tablespoon olive oil
• 2 tablespoon butter
• 3 cloves garlic, smashed
• 2 sprigs thyme

Instructions:

1. Season: Generously season the steaks with salt and pepper.
2. Heat: Heat a cast-iron skillet over high heat. Add the olive oil.
3. Sear: Sear the steaks for 3-4 minutes on each side until a crust forms.
4. Butter Baste: Reduce the heat to medium. Add butter, garlic, and thyme to the pan. Baste the steaks with the melted butter for another 2-3 minutes.
5. Rest: Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute.

Step 4: Finish the Béarnaise Sauce

Ingredients:

• 3 egg yolks
• Infused vinegar from Step 1
• 1 cup (2 sticks) unsalted butter, melted and hot
• Salt and pepper

Instructions:

1. Prepare Butter: Melt the butter until it’s hot, either in a saucepan or in the microwave.
2. Blend Yolks: In a blender, combine the egg yolks and the infused vinegar.
3. Add Butter: With the blender running on low speed, gradually add the hot melted butter in a slow, steady stream until the sauce is thick and smooth.
4. Season: Season with salt and pepper to taste. Add in the remaining 1 tablespoon of chopped tarragon.

Step 5: Assemble and Serve

1. Slice Steak: Slice the rested steak against the grain into thin strips.
2. Plate: Arrange the fries on the plate alongside the steak.
3. Drizzle: Drizzle the Béarnaise sauce over the steak. Sprinkle with a little extra tarragon if you have it.

Handy Tips and Tricks

It might take a few tries to get the technique and the timing of this meal down. Don't give up! These tips and tricks will also help you out to make sure you have the best experience possible.

1. Simmer potatoes in vinegar: simmering the fries in vinegar is essential for keeping them crispy!
2. Keep them Thin: The thinner you cut the fries, the faster they fry.
3. Oil Temperature: Use a thermometer to maintain the correct oil temperature. This prevents the fries from becoming greasy and ensures they cook evenly.
4. Season Immediately: Sprinkle salt on the fries as soon as they come out of the oil. This ensures the salt sticks better, enhancing the flavor.
5. Room Temperature Steak: Let your steak come to room temperature before cooking. This ensures even cooking and a better sear.
6. Pat Dry: Pat the steak dry with paper towels before seasoning and searing. This helps achieve a better crust on the steak.
7. Use a Cast-Iron Skillet: A cast-iron skillet retains and evenly distributes heat, creating a beautiful sear on your steak.
8. Use a meat thermometer. If I've said it once, I've said it 1000 times. This is the only way to ensure you're cooking your steak properly. And make sure to take it off the heat about 7 degrees before the final temperature you want it at. I have a whole article on nailing the perfect internal temperature of your steak should you need it.
9. Resting the Steak: After cooking, let the steak rest for about 5 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
10. Control Temperature for Béarnaise Sauce: Ensure the melted butter is hot but not boiling when adding it to the egg yolk mixture. This helps the sauce emulsify smoothly.
11. Slow Addition of Butter: Add the melted butter slowly and steadily while blending to prevent the sauce from splitting.
12. Use a Blender: A blender helps achieve a smooth, consistent Béarnaise sauce and makes the emulsification process easier. You can use a stand blender or an immersion blender for this part.
13. Keep Sauce Warm: If the sauce is ready before the steak, keep it warm by placing the bowl in a warm water bath to prevent it from solidifying or separating.
14. Add water to loosen the Bearnaise: the sauce will thicken as it cools. If it's too thick, just add a tablespoon of warm water and stir.
15. Preheat the Oven: Keep the oven preheated at 200°F. This will keep the fries warm without overcooking them while you finish the steak and sauce.
16. Timing: Plan your cooking steps so everything comes together at the same time. Start with the Béarnaise sauce reduction, move to the fries, then cook the steak. Finish the sauce while the steak rests.
17. Truffle Oil for Gourmet Touch: For an extra gourmet touch, drizzle a bit of truffle oil over the fries before serving.
18. Herb Garnish: Fresh herbs like parsley or chives can add a pop of color and freshness to the dish.
19. Experiment with Variations: Try different types of steaks or potato cuts to find your perfect combination. Adjust seasonings and sauces to match your taste.

Wine Pairings

If you're having steak frites, you should be having wine - preferably French. If you really want to spring - go for the Chateauneuf-de-Pape. It'll change your life.

Cabernet Sauvignon: This classic choice pairs perfectly with steak due to its bold tannins and rich flavors, which complement the savory steak. The high acidity cuts through the richness of the Béarnaise sauce, balancing the dish.

Merlot: A softer alternative to Cabernet Sauvignon, Merlot's velvety texture and plum flavors work well with the steak's tenderness. It also has enough acidity to handle the Béarnaise sauce without overwhelming the palate.

Syrah/Shiraz: Known for its bold, peppery flavors, Syrah (or Shiraz in Australia) pairs well with grilled or seared steaks. Its spicy notes and dark fruit flavors enhance the steak's charred exterior and the richness of the fries.

Bordeaux Blend: A blend of Cabernet Sauvignon, Merlot, and other Bordeaux varietals offers a complex profile that pairs beautifully with steak frites. The blend's structure and depth match the dish's various textures and flavors.

Malbec: From Argentina, Malbec is a great choice with its dark fruit flavors, moderate tannins, and smooth finish. It pairs nicely with the robust flavors of the steak and the creamy Béarnaise sauce.

Pinot Noir: If you prefer a lighter red, Pinot Noir's bright acidity and red fruit flavors can still hold up against the steak, especially if it's cooked to medium-rare. The wine's earthiness pairs well with the herbal notes in the Béarnaise sauce.

Châteauneuf-du-Pape: This French wine from the Rhône Valley offers a blend of Grenache, Syrah, and Mourvèdre, providing a complex and full-bodied profile that complements the richness of steak frites.

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