Welcome to episode 4 of my restaurant series ♥️! Today, we’re diving into one of my all-time favorites: Steak Frites, featuring a rich and creamy Béarnaise sauce. This was the first sauce I learned to make while working in the industry, and I practiced it so much that I probably made it no less than 50 times before I was allowed to serve it to guests. 😂 I’ve taken a few liberties with the classic Béarnaise, but trust me, this version is a keeper!
Why You’ll Love This Steak Frites Recipe
Steak Frites is a true comfort food classic, and with the addition of the rich, creamy Béarnaise sauce, it’s elevated to restaurant-quality perfection. The fries are crispy and thin, thanks to the double fry method (which I swear by!). The Béarnaise adds a creamy, tangy, and herbaceous touch to the dish that pairs perfectly with the juicy steak. Trust me, this one will impress your guests or elevate a weeknight dinner.
I actually made this last week for a dinner party I was hosting, and everyone was a fan! The fries come out crispy on the outside, soft on the inside, and the steak is perfectly seared with a beautiful crust.
How To Prepare Steak Frites Recipe
- Prepare the Potatoes:
- Peel the potatoes and cut them into your desired thickness for fries. Soak them in ice water for 2 hours or overnight to remove excess starch.
- Salt Brine the Steaks:
- Sprinkle your ribeye steaks with salt and let them brine in the fridge for 1 hour.
- Fry the Potatoes:
- Preheat oil in a pan to 275°F. Pat the soaked potatoes dry, then fry them in batches for 5-6 minutes until they’re soft and thoroughly cooked.
- After frying, place the potatoes on a sheet pan lined with paper towels and freeze them for 30-45 minutes.
- Prepare the Béarnaise Sauce:
- Melt butter and set aside to cool.
- In a skillet, combine shallots, tarragon (both fresh and dried), chives, red wine vinegar, and white wine. Cook over medium-low heat until the liquid is fully absorbed, stirring frequently. Set aside to cool.
- Bring a small pot of water to a simmer (not a rolling boil).
- In a separate bowl, add egg yolks, 2 tbsp of the prepared butter, tarragon, white pepper, and a splash of Tabasco. Whisk vigorously over the simmering water until the yolks become pale yellow and thick. This should take around 2 minutes—don’t walk away!
- Off the heat, drizzle in the rest of the butter while continuing to whisk until emulsified.
- Cook the Steak:
- Let your steaks come to room temperature. Preheat a cast-iron skillet over high heat for 2 minutes.
- Pat the steaks dry and sear them for 3 minutes per side for medium-rare, depending on thickness. Allow the steaks to rest.
- Finish the Fries:
- Heat the frying oil to 375°F and fry the potatoes in batches until golden brown and crispy. Salt them and sprinkle with parsley.
- Serve:
- Slice the steak, plate it with the crispy fries, and drizzle the Béarnaise sauce over the steak. Top with fresh chives, black pepper, and enjoy!
Substitutions and Variations for Steak Frites Recipe
- Frozen Fries: If you’re short on time, you can use frozen fries instead of making them from scratch.
- Tarragon: While I use both fresh and dried tarragon in the Béarnaise, you can opt for just one variety.
- Steak Cut: You can swap the ribeye for a different cut of steak, such as NY strip or tenderloin.
- Herbs: I topped my steak with chives, but you can swap them out for your favorite fresh herbs.
- Brown Butter: For a deeper, nuttier flavor in the Béarnaise, use brown butter instead of regular butter.
Chef Nadia’s Tips 🔥
- Double Fry Method: I always double fry my fries for that perfect crispy texture. If you don’t have a fryer, you can air fry them! Fry them at 300°F until soft, freeze them, then fry again at 400°F until crispy.
- Béarnaise Secrets: Classic Béarnaise is often made with clarified butter, but I prefer it with whole butter for better flavor and texture. Make sure to whisk the egg yolks quickly and vigorously to avoid scrambling them. It’s a quick process, so stay focused!
Similar Recipes You Might Enjoy:
- Venison Recipe with Pink Peppercorn & Bourbon
- Filet Rossini
- Grilled Bone-In Ribeye & Charred Asparagus Salsa
- Ribeye Chicharrones
Common Questions
- Can I use brown butter instead of regular butter?
Yes! Brown butter adds a delicious nutty flavor and depth to the sauce. - Can I use a different cut of steak?
Absolutely! Feel free to use tenderloin, NY strip, or any other steak cut you prefer. - Can I make the Béarnaise Sauce ahead of time?
For best results, it’s recommended to make the sauce fresh, as it can be tricky to reheat without separating.
Enjoy this Steak Frites recipe with a beautiful Béarnaise sauce, and treat yourself to a restaurant-quality meal at home!
Steak Frites with Béarnaise Sauce
Ingredients:
- 1 Shallot, brunoise
- 1-2 Egg yolks
- 2.5 tsp Red wine vinegar
- 2.5 tsp White wine
- 1.5 tbsp Fresh tarragon
- 1 tsp Dried tarragon
- 1 tbsp Fresh chives (plus more for topping)
- 8 oz Unsalted butter, melted
- 2 squirts Tabasco
- 1/4 tsp White pepper
- Salt and Pepper, to taste
- 2-4 Ribeye steaks
- 4 Russet potatoes
- Neutral oil, for frying potatoes
Instructions:
- Prepare the Potatoes:
- Peel and cut the potatoes into your desired thickness for fries.
- Soak the potatoes in ice water for 2 hours or overnight.
- Salt Brine the Steaks:
- Sprinkle salt over the ribeye steaks and let them brine in the fridge for 1 hour.
- Fry the Potatoes:
- Preheat oil to 275°F in a pan. Pat the soaked potatoes dry, then fry them in batches for 5-6 minutes until soft and cooked through.
- Place the potatoes on a sheet pan with paper towels and freeze for 30-45 minutes.
- Make the Béarnaise Sauce:
- Melt the butter and set it aside to cool.
- In a skillet, combine the shallot, tarragon, chives, red wine vinegar, and white wine. Cook over medium-low heat until the liquid is absorbed, stirring frequently. Let it cool.
- Bring a small saucepan of water to a simmer (not a rolling boil).
- In a heatproof bowl, combine the egg yolks, 2 tbsp of the melted butter, tarragon, white pepper, and Tabasco. Whisk vigorously over the simmering water until the mixture becomes pale yellow and thick (about 2 minutes).
- Remove from heat and drizzle in the rest of the butter while whisking until emulsified.
- Cook the Steak:
- Let the steaks come to room temperature. Preheat a cast-iron skillet on high heat for 2 minutes.
- Pat the steaks dry and sear them for 3 minutes per side for medium-rare (adjust for thickness). Let the steaks rest.
- Finish the Fries:
- Heat the oil to 375°F. Fry the potatoes in batches until golden and crispy. Sprinkle with salt and parsley.
- Serve:
- Slice the steak and serve with the crispy fries. Drizzle with Béarnaise sauce, top with chives and black pepper.
Enjoy your Steak Frites with Béarnaise Sauce!