This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
1 h 5 min
|
intermediate
|
gluten-free
This classic steak frites with homemade béarnaise sauce feels like a cozy French bistro dinner right at your own table.
Juicy, pan-seared ribeye and crispy, golden fries are topped with a rich, silky tarragon butter sauce that tastes restaurant worthy.
It’s an impressive date-night or special-occasion meal, but simple enough for any weekend when you want something extra comforting.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
Peel the russet potatoes, then cut them into thin, even fries about 1/4 inch thick.
Place the cut potatoes in a large bowl of cold water and soak at least 20 minutes to remove excess starch.
After soaking, drain the potatoes and pat them very dry with clean kitchen towels or paper towels.
Heat the vegetable oil in a heavy pot or deep skillet to 325°F over medium heat.
Working in batches, fry the potatoes for 4 to 5 minutes until cooked through but still very pale.
Transfer the fries to a wire rack or paper towel lined sheet pan and let them cool completely.
Increase the oil temperature to 375°F, then fry the potatoes again until deep golden and very crisp, about 3 minutes.
Sprinkle the hot fries with sea salt and black pepper, then keep them warm in a low oven if needed.
About 30 minutes before cooking, take the ribeye steaks out of the fridge so they come to room temperature.
Pat the steaks dry with paper towels, then rub them all over with olive oil.
Season both sides generously with sea salt and black pepper, pressing the seasoning lightly into the meat.
Heat a large cast-iron or heavy skillet over medium-high heat until very hot.
Place the steaks in the dry pan and cook without moving for 3 to 4 minutes to build a crust.
Flip the steaks and cook 3 to 5 minutes more, or until they reach your preferred doneness.
During the last minute of cooking, add the tablespoon of butter and spoon the foaming butter over the steaks.
Transfer the steaks to a plate, loosely tent with foil, and let them rest 5 to 10 minutes.
While the steaks rest, combine the vinegar, white wine, minced shallot, and a pinch of tarragon in a small saucepan.
Bring to a gentle simmer over medium heat and cook until reduced to about 2 tablespoons of liquid.
Strain the reduction into a heatproof bowl, pressing on the solids, and let it cool slightly.
Whisk the egg yolks into the slightly cooled reduction until the mixture looks thickened and creamy.
Set the bowl over a small saucepan of barely simmering water, making sure the bottom does not touch the water.
Whisk constantly while slowly drizzling in the warm melted butter, until the sauce becomes thick, glossy, and smooth.
Remove from the heat, stir in the chopped tarragon and chives if using, then season with sea salt and black pepper.
Slice the rested steaks against the grain into thick strips or serve them whole, depending on your preference.
Pile a generous handful of hot fries on each plate, then add the steak and spoon béarnaise sauce over the top.
Garnish with extra chopped chives or tarragon if you like, and serve immediately while everything is hot.
| Energy | 2370 | kcal |
|---|---|---|
| Protein | 91 | g |
| Total Fat | 178 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This bistro-style steak frites pairs beautifully with a crisp green salad and a glass of dry white wine.
For a fun twist, swap regular fries for shoestring or waffle fries to change the texture without losing that classic feel.
Finish with a squeeze of lemon over the steak and sauce if you want extra brightness against the rich butter.
Post your review and pictures below! ⬇︎ Thanks for your review!
Martijn: I used a thinner steak because that’s what I had on hand. It still turned out great. I cooked both the steak and the fries in beef tallow because it helps avoid burning. I never tried frying the fries twice before, and they turned out wonderfully crisp! For the steak, I cooked it for 3 minutes on one side and 2 minutes on the other, then let it rest in aluminum foil for 5 minutes before serving.
: Glad it worked so well with a thinner steak, Martijn!
nmai: GOOD STUFF! I made it for dinner this weekend. My girlfriend and I loved it! I substituted some NY strip steaks for the ribeyes and made a little extra of the sauce. We both like our steak and fries with a tad of "FANCY" to it. The two of us finished off the leftovers the next day for lunch. I will definitely be making this again!!
: Glad it worked well with NY strip and extra sauce!
Geoffrey Barry: This is my favorite
: So glad it’s a favorite, Geoffrey!
PedWater, Chicago, IL: I made this exactly as written and it turned out great. The steaks got a really nice crust with the butter baste, and the double fry method gave me the crispiest fries I have ever made at home. I was a little nervous about the béarnaise, but it came together smooth and glossy and tasted like something from a good steakhouse. We sat down thinking we would have leftovers, but between the fries and that sauce, we basically cleaned our plates. This one is definitely going into the repeat list.
: Happy to hear it turned out so well!
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
