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The Ultimate Steak Frites with Homemade Béarnaise Sauce

Close-up of sliced steak frites, medium-rare, topped with a rich yellow sauce, served with crispy french fries.
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Create a classic French bistro experience at home with this recipe for juicy pan-seared ribeye steak and crispy, double-fried potatoes, finished with a silky, tangy Béarnaise sauce.

Ingredients

Scale
  • 2 (8-ounce) ribeye steaks, 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 large Russet potatoes, peeled and cut into 1/4-inch thick fries
  • Water for blanching
  • For the Béarnaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/4 cup clarified butter, melted and warm
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon finely chopped fresh chervil
  • Pinch of cayenne pepper

Instructions

  1. Prepare the Fries: Cut the potatoes into uniform 1/4-inch sticks. Rinse them thoroughly under cold water until the water runs clear. Pat them completely dry with paper towels.
  2. First Fry (Blanching): Heat 3 cups of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in small batches for 5 to 7 minutes until they are soft but not browned. Remove them with a slotted spoon and drain them on a wire rack set over a baking sheet. Let them cool completely, about 30 minutes.
  3. Prepare the Steak: Season the ribeye steaks generously on both sides with coarse salt and black pepper.
  4. Sear the Steak: Heat the olive oil and 2 tablespoons of butter in a heavy skillet (cast iron is best) over medium-high heat until the butter foams. Place the steaks in the hot pan. Sear for 3 to 4 minutes per side for medium-rare (adjust time for your desired doneness).
  5. Baste and Rest: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for 1 minute. Remove the steaks from the pan and let them rest on a cutting board, loosely tented with foil, for at least 10 minutes.
  6. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2 to 4 minutes until they are deep golden brown and crisp. Remove and drain on fresh paper towels. Immediately sprinkle with salt.
  7. Make the Béarnaise Sauce: Set up a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl). Whisk the egg yolks, vinegar, and lemon juice constantly until the mixture thickens and lightens in color, about 3 to 5 minutes.
  8. Emulsify the Sauce: Remove the bowl from the heat. Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is thick and creamy. Stir in the tarragon, chervil, and cayenne pepper. Taste and adjust seasoning.
  9. Serve: Slice the rested steak against the grain. Arrange the steak and a generous portion of crispy homemade fries on plates. Spoon the warm Béarnaise sauce over the steak or serve it alongside.

Notes

  • For the crispiest fries, allow the blanched potatoes to cool completely, or even chill them in the refrigerator before the second fry.
  • If you prefer a simpler finish, skip the Béarnaise and top the hot steak with a compound butter made by mixing softened butter with minced garlic and fresh parsley.
  • Use a meat thermometer to check the internal temperature for perfect steak: 130°F for medium-rare.

Nutrition

Find it online: https://www.unfoldrecipes.com/steak-frites-recipe-ultimate-french-dinner/