Pin it
I'm sharing my secret restaurant-style Steak Frites recipe today! This gorgeous pairing of juicy steak and crispy fries comes with an amazing Béarnaise sauce that I perfected during my restaurant days. Trust me, after making this sauce over 50 times before serving it to guests, I know every trick to get it just right. I've put my own spin on the classic Béarnaise which is basically hollandaise's fancy cousin with tarragon and shallots.
Why This Recipe Works
This dish holds a special place in my heart and on my dinner table. The fries get incredibly crispy thanks to a double fry method with a freezer trick in between. And that Béarnaise sauce? It's got the perfect balance of creaminess and tang. I served this at my last dinner party and everyone kept asking for more sauce!
What You'll Need
- Ribeye Steaks: 2 ribeye steaks, salted and brined for 1 hour in the fridge.
- Potatoes: Peeled and cut to desired thickness for fries (soaked in ice water for 2 hours or overnight).
- Tarragon: Fresh and dried tarragon for the Béarnaise sauce.
- Shallots: For the sauce, finely chopped.
- Chives: For topping the steak.
- Vinegar & Wine: For the sauce, use your preferred variety.
- Butter: Regular or brown butter (melted and cooled for the sauce).
- Egg Yolks: 2 egg yolks for the Béarnaise.
- Tabasco Sauce: Adds a little kick to the Béarnaise sauce.
- Oil: For frying the potatoes (275°F for first fry, 375°F for the second fry).
Making Magic Happen
- Get Those Fries Started
- Cut your potatoes into even strips and soak them in ice water. This pulls out extra starch and makes them extra crispy later.
- Prep Your Steaks
- Salt those beautiful ribeyes and let them hang out in the fridge for an hour.
- First Fry Time
- Heat your oil to 275°F. Dry those potatoes really well and fry them until they're just cooked through. Pop them in the freezer for a bit this is our secret weapon for super crispy fries.
- The Famous Sauce
- Cook down your shallots tarragon and chives with some vinegar and wine until it's concentrated. Let it cool then whisk it with egg yolks butter and that secret touch of Tabasco. Slowly heat it up while whisking like crazy until it's thick and glossy.
- Cook Those Steaks
- Get your cast iron screaming hot. Pat those steaks dry and give them a good sear. Let them rest they've earned it!
- Final Fry
- Crank up that oil to 375°F and fry those potatoes again until they're golden and crispy. Hit them with salt and parsley while they're hot.
- The Grand Finale
- Slice your steak arrange everything on the plate and drizzle with that gorgeous Béarnaise.
Pin it
Mix It Up
No time to make fries from scratch? Grab some frozen ones I won't tell anyone! The sauce works with both fresh and dried tarragon but I love using both for extra flavor. And feel free to swap the ribeye for your favorite cut of steak.
My Kitchen Secrets
That double fry method is gold for getting the crispiest fries. Got an air fryer? You can use that too! For the Béarnaise whole butter gives you better flavor than clarified trust me on this. Just keep whisking those eggs until they turn pale yellow that's when you know the sauce is perfect.
Quick Fixes
Sauce too thick? Add a tiny splash of warm water. Too spicy? More butter will mellow it out. Fries not crispy enough? Make sure they're frozen solid before that second fry and check your oil temperature.
Almost Too Good to Share
This Steak Frites recipe is my pride and joy. It's the perfect mix of steakhouse elegance and cozy comfort food. Once you nail the technique you'll be serving up restaurant worthy meals right from your kitchen. Now go make some magic happen!
Frequently Asked Questions
- → Why do I need to soak the potatoes in ice water?
Soaking removes excess starch from the potatoes, which helps them become crispier when fried. The cold water also prevents browning and helps maintain their shape during cooking.
- → What's the secret to perfect bearnaise sauce?
The key is constant whisking and temperature control. Keep whisking while adding butter slowly, and never let the sauce get too hot or the eggs will scramble. Having all ingredients ready before starting helps tremendously.
- → Can I make any parts of this dish ahead of time?
You can soak and do the first fry of the potatoes ahead of time. Keep them frozen until final frying. The bearnaise should be made just before serving, though, as it's tricky to reheat.
- → What's the best way to know when the steak is done?
For medium-rare, use a meat thermometer to reach 135°F, or press the steak - it should feel like the flesh between your thumb and forefinger when making an OK sign.
- → Why double-fry the potatoes?
The first fry at a lower temperature cooks the inside of the fries, while the second higher-temperature fry creates the crispy golden exterior. This technique gives you fries that are crispy outside and fluffy inside.