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A platter of steak frites, with ribeye steak, French fries, and Béarnaise sauce.

Steak Frites with Bearnaise Sauce

Cara
Steak frites is a classic dish combining a perfectly seared steak with crispy French fries, often served with a beautiful Béarnaise sauce. This recipe includes detailed steps for creating each component: making an infused vinegar for the Béarnaise sauce, preparing the frites, cooking the steak, and finishing the sauce. Enjoy this meal for your next date night in, a Friday after a long week of work, or for when you're entertaining.
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Prep Time 1 hour
Cook Time 45 minutes
Course Dinner, Entree, Main Course
Cuisine Belgian, French
Servings 2 people
Calories 926 kcal

Equipment

  • Cast Iron Skillet
  • Stand or immersion blender
  • Large Dutch oven or other suitable for deep-fat frying

Ingredients
  

For the Steak

  • 1 large bone-in, ribeye steak or other favorite cut
  • salt and pepper
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 3 cloves garlic smashed
  • 2-3 sprigs fresh thyme

For the Frites

  • 2 russet potatoes peeled and cut ¼" thick
  • 2 tablespoon white vinegar
  • 6 C water
  • 2 C vegetable oil
  • salt to taste

For the Béarnaise Sauce

  • 4 tablespoon white wine vinegar
  • 2 tablespoon tarragon chopped, divided
  • 1 shallot chopped
  • 3 egg yolks
  • 1 C butter Salted or unsalted
  • salt and pepper to taste

Instructions
 

  • Start by infusing your vinegar for the Béarnaise sauce. Heat the vinegar in a small saucepan over medium-high heat. Add the shallot and 1 tablespoon of the tarragon. Simmer for five minutes, then remove from the heat. Strain, then set aside.
  • Prep and peel your potatoes. Give them a good rinse under cold water. Heat your water to a low simmer (small bubbles) and then add the vinegar. Add the potatoes, and simmer gently for 10 minutes. This draws the starch out of the potatoes.
  • Remove the fries to a cooling rack over a baking sheet. Let them cool off and dry off. In the meantime, add your oil to a heavy-bottomed pot. Add just enough oil to cover the fries, ensuring there's lots of room between the oil and the edge of the pot. When you add the fries, the moisture in them will bubble up significantly. You don't want this boil over the edge.
  • Once your oil is at 400℉, add your fries. Cook for about 1 minute, then remove. They should still be white in color. Place them on a cooling rack over a baking sheet. Let them cool off for 15-20 minutes.
  • Fry again until the fries are golden and crispy - another 3-4 minutes. Remove again to a bowl lined with paper towels. Season generously with salt, and then place in a 200℉ oven to keep warm while you make the steak, and finish the Béarnaise sauce.
  • Generously season steaks with salt and pepper.
  • Heat a cast-iron skillet on high. Add olive oil, then sear steaks 3-4 minutes per side.
  • Reduce heat to medium. Add butter, garlic, and thyme. Baste steaks for 2-3 minutes.
  • Let steaks rest for 5 minutes.
  • As the steak rests, finish your Béarnaise sauce. Add the infused, strained vinegar to the blender with the egg yolks. Heat the butter until it's hot, but not boiling (you can do this in the microwave). Slowly add the butter to the eggs and vinegar as you blend, either in a stand blender or with an immersion blender. Taste for seasoning. Add a tablespoon of chopped fresh tarragon and stir.
  • Plate the steak with fries, and top with Béarnaise sauce. Garnish with parsley or extra tarragon if desired.

Notes

  1. Vinegar Reduction: The vinegar reduction can be made ahead of time and stored in the fridge. Just make sure to bring it to room temperature before using it in the Béarnaise sauce.
  2. Steak Selection: Bone-in ribeye is recommended for its flavor and tenderness, but you can use other cuts like filet mignon or strip steak if preferred.
  3. Cooking the Steak: Use a meat thermometer to ensure your steak is cooked to your preferred level of doneness. Medium-rare is typically 130-135°F. I take my steak off the heat at 125°F to achieve this.
  4. Béarnaise Sauce Consistency: If the Béarnaise sauce starts to separate, add a splash of warm water and whisk vigorously to bring it back together.
  5. Keeping the Sauce Warm: Keep the Béarnaise sauce warm by placing the bowl over a pot of gently simmering water, stirring occasionally. Preferably though, this will be served fresh, and should be warm. 

Nutrition

Serving: 350gCalories: 926kcalCarbohydrates: 85gProtein: 39gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 391mgSodium: 192mgPotassium: 2401mgFiber: 7gSugar: 4gVitamin A: 1103IUVitamin C: 32mgCalcium: 200mgIron: 9mg
Keyword steak and french fries, steak frites
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