Steak Frites

Steak Frites is the ultimate indulgent meal, combining perfectly cooked ribeye steaks with golden, crispy fries and a luxurious Béarnaise-inspired sauce. This French bistro classic is a restaurant-quality dish you can recreate at home. With its rich flavors, crispy textures, and buttery sauce, Steak Frites is perfect for date nights, special occasions, or simply treating yourself.

Why You’ll Love This Recipe

• Restaurant-Quality: Recreate a fine dining experience in your own kitchen.
• Ultimate Comfort Food: Juicy steaks paired with crispy fries make for a satisfying, indulgent meal.
• Luxurious Sauce: The Béarnaise-inspired sauce adds a buttery, herby richness to every bite.
• Customizable: Adjust the sauce, seasoning, or steak doneness to your liking.
• A True Classic: This dish is a timeless French favorite with worldwide appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak

• 2 ribeye steaks
• Salt and pepper (to taste)
• 1 tbsp neutral oil

For the Fries

• 4 russet potatoes
• Neutral oil (for frying)
• Salt (to taste)

For the Béarnaise-Inspired Sauce

• 8 oz unsalted butter
• 1 large egg yolk
• 1 shallot, finely minced
• 1 ½ tbsp fresh tarragon, chopped
• 1 tsp dried tarragon
• 2 ½ tsp white wine
• 2 ½ tsp red wine vinegar
• ¼ tsp white pepper
• 1 tbsp fresh chives, chopped
• 2 squirts Tabasco

Directions

Prepare the Fries

1. Cut the Potatoes: Peel the russet potatoes and cut them into thin fries, about ¼-inch thick. Soak the fries in cold water for at least 1 hour (or up to overnight) to remove excess starch.
2. Par-Cook the Fries: Heat oil in a deep pot or fryer to 300°F. Drain and dry the potatoes, then fry them in batches for 4–5 minutes until they are soft but not browned. Remove and let them cool on a wire rack.
3. Crisp the Fries: Increase the oil temperature to 375°F and fry the potatoes a second time for 2–3 minutes, or until golden and crispy. Drain on a wire rack, season with salt, and keep warm.

Cook the Steaks

4. Season the Steaks: Generously season both sides of the ribeye steaks with salt and pepper.
5. Sear the Steaks: Heat 1 tbsp of neutral oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3–4 minutes on each side for medium-rare, or adjust to your preferred doneness.
6. Rest the Steaks: Remove the steaks from the skillet and let them rest for 5 minutes, loosely covered with foil.

Make the Béarnaise-Inspired Sauce

7. Cook the Shallots: In a small saucepan, combine the shallot, white wine, red wine vinegar, and dried tarragon. Cook over medium heat until the liquid is reduced by half.
8. Melt the Butter: In a separate pan, melt the butter over low heat.
9. Emulsify the Sauce: In a heatproof bowl, whisk the egg yolk. Slowly add the warm butter in a steady stream while whisking constantly to create an emulsion. Strain the tarragon-shallot reduction into the egg mixture and whisk to combine.
10. Finish the Sauce: Stir in fresh tarragon, chives, white pepper, and Tabasco. Keep warm.

Serve

11. Plate the Dish: Serve the steaks alongside a generous portion of fries. Drizzle the Béarnaise sauce over the steaks or serve it on the side for dipping.

Servings and Timing

• Servings: 2
• Prep Time: 1 hour 30 minutes (includes soaking time for fries)
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes

Variations

• Different Cuts: Try filet mignon, New York strip, or hanger steak if ribeye isn’t available.
• Herb Blend: Swap the tarragon with parsley or thyme for a different flavor profile.
• Air Fryer Fries: Use an air fryer to make the fries for a healthier option.
• Spicy Sauce: Add extra Tabasco or a pinch of cayenne for a kick of heat.
• Vegetarian Version: Replace the steak with grilled portobello mushrooms or cauliflower steaks.

Storage/Reheating

• Storage: Store leftover steak, fries, and sauce separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the steak in a skillet over low heat to preserve juiciness. Reheat fries in an oven or air fryer at 375°F for 5–7 minutes to restore crispiness. The sauce can be gently reheated over low heat while stirring.

FAQs

1. What is the best steak for Steak Frites?

Ribeye is a classic choice due to its marbling and flavor, but New York strip and filet mignon work well too.

2. Can I make the fries ahead of time?

Yes, you can par-cook the fries in advance and do the final crisping just before serving.

3. How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

4. Can I use dried tarragon instead of fresh?

Yes, but fresh tarragon gives the sauce a brighter flavor. Use dried tarragon sparingly to avoid overpowering the sauce.

5. What can I serve with Steak Frites?

A simple green salad or roasted vegetables are great sides to balance the richness of the dish.

6. How do I keep the fries crispy?

Serve them immediately after frying, or keep them warm in a low oven (200°F) while you prepare the steak and sauce.

7. Can I use an alternative to Béarnaise sauce?

Yes, garlic butter, chimichurri, or peppercorn sauce are excellent alternatives.

8. Is there a shortcut for the Béarnaise sauce?

You can blend softened butter with the tarragon reduction and skip the emulsion step for a quicker version.

9. What’s the best oil for frying the fries?

A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, is ideal.

10. Can I cook the steak on the grill?

Yes, grilling the steak adds a smoky flavor that pairs wonderfully with the fries and sauce.

Conclusion

Steak Frites is the ultimate French bistro dish, combining tender, juicy ribeye steaks with crispy fries and a rich, herby Béarnaise-inspired sauce. With its blend of bold flavors and satisfying textures, this dish is perfect for special occasions or treating yourself to a gourmet meal at home. Enjoy this timeless classic with your favorite wine or a refreshing salad on the side!

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