Steak Frites with Béarnaise Sauce

Servings: 2
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes

A French bistro classic made at home—tender, seared ribeye steaks served with crispy double-fried pommes frites and a rich, herby béarnaise sauce. This was the first sauce I learned to cook while working in the industry, and I made it no less than 50 times before I was allowed to serve it to guests.

Ingredients

Béarnaise Sauce

• 1 shallot, brunoise
• 1–2 egg yolks
• 2.5 tsp red wine vinegar
• 2.5 tsp white wine
• 1.5 tbsp fresh tarragon, chopped
• 1 tsp dried tarragon
• 1 tbsp fresh chives, chopped (plus more for garnish)
• 8 oz unsalted butter, melted and cooled
• 2 squirts Tabasco
• 1/4 tsp white pepper
• Salt, to taste

Steak

• 2–4 ribeye steaks
• Kosher salt and black pepper

Frites

• 4 russet potatoes, peeled and cut to desired fry thickness
• Neutral oil, for frying (canola, vegetable, or peanut oil)
• Salt, to taste
• Chopped parsley (optional, for garnish)

Instructions

Step 1: Prep the Fries

1. Peel and cut the potatoes into fries. Soak in ice water for at least 2 hours, or overnight for best results.
2. After soaking, pat the fries completely dry.
3. Heat oil in a large pan to 275°F (135°C). Fry the potatoes in batches for 5–6 minutes until soft but not browned.
4. Transfer to a paper towel-lined sheet tray and freeze for 30–45 minutes to firm them up.

Step 2: Salt-Brine the Steak

1. Generously season the ribeyes with kosher salt.
2. Let them rest uncovered in the refrigerator for 1 hour. This dry brining step enhances flavor and texture.

Step 3: Make the Béarnaise Sauce

1. In a small skillet over medium-low heat, combine the shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine.
2. Cook gently until the liquid is fully absorbed. Do not let it burn. Set aside to cool.
3. Bring a small saucepan with 1/3 full of water to a simmer. In a metal or glass bowl (that fits over the pan without touching the water), whisk together the yolks, 2 tbsp of the melted butter, the tarragon mixture, Tabasco, white pepper, and a pinch of salt.
4. Place the bowl over the simmering water and whisk constantly until the mixture thickens and becomes pale yellow (about 2 minutes).
5. Remove from heat and slowly drizzle in the remaining melted butter, whisking continuously to emulsify.

Step 4: Cook the Steak

1. Let the steaks come to room temperature for even cooking.
2. Heat a cast iron skillet over high heat for 2 minutes. Pat steaks dry and sear for about 3 minutes per side for medium-rare (or to your preferred doneness).
3. Let steaks rest on a cutting board for at least 5 minutes before slicing.

Step 5: Finish the Fries

1. Heat oil to 375°F (190°C). Fry the chilled potatoes in batches until golden and crispy.
2. Drain on paper towels and season immediately with salt and chopped parsley.

To Serve

Slice the steaks and arrange on plates with the crispy fries. Spoon béarnaise sauce over the steak and top with extra chives and black pepper.

Tips & Notes

• Make-Ahead Tip: You can make the béarnaise reduction in advance and refrigerate. Reheat gently before whisking into the yolks.
• Oil Temp Accuracy: Use a thermometer to monitor your oil temperature for best results.
• Herbs: Fresh tarragon is essential for the classic béarnaise flavor—don’t skip it.

Storage

• Fries: Best eaten fresh, but you can refrigerate and re-crisp them in a hot oven or air fryer.
• Steak: Store leftovers in an airtight container for up to 3 days. Reheat gently.
• Béarnaise: Does not reheat well once emulsified. Make just before serving if possible.

Nutrition (per serving)

Calories: 1709 | Carbohydrates: 83g | Protein: 60g | Fat: 130g
Saturated Fat: 74g | Cholesterol: 576mg | Sodium: 193mg | Fiber: 7g
Sugar: 4g | Potassium: 2670mg | Vitamin A: 3461 IU | Vitamin C: 30mg
Calcium: 200mg | Iron: 10mg

Print