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5 from 1 vote

Steak Frites Recipe

By Britney
Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Servings: 2
steak frites on a cutting board with bernaise sauce in a small bowl.
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Steak frites is a classic French dish that pairs a juicy ribeye with crispy fries and a rich, flavorful béarnaise sauce. This indulgent recipe features bold flavors and timeless techniques for a restaurant-quality dinner at home.

Equipment

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Ingredients 

  • 2 Russet Potatoes

Garlic Butter for French Fries

  • 1 tbsp Parsley
  • 2 Garlic cloves, (minced)
  • 2 tbsp Parmesan
  • 3 tbsp Butter
  • Vegetable Oil, for frying

Steak Ingredients

  • 1 lb Ribeye Steak
  • Salt and Pepper, (to taste)
  • 1/2 tsp Garlic Powder
  • 2 cloves Garlic
  • 2 sprigs Rosemary

Bearnaise Sauce

  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Black Pepper
  • 1 Shallot, (minced)
  • 2 tbsp tarragon, (chopped)
  • 2 Egg Yolks
  • 1/2 cup Salted Butter
  • 2 tsp Lemon Juice
  • 1 clove Garlic, (minced)
  • Kosher salt, (to taste)

Instructions 

  • Season Ribeye with salt, pepper, and garlic powder. Set aside.
  • Make the bearnaise sauce. Add red wine vinegar, minced shallots, black pepper, and 1 tbsp tarragon to a saucepan over medium heat. Bring to a boil and reduce for 5-7 minutes, until there’s only 2 tbsps of liquid left. Pour into a heat safe glass or metal bowl and allow it to cool completely.
  • Once cooled, add 1 tbsp of water and egg yolks. Whisk to combine.
  • Add about 1 inch of water to a small saucepan. Bring to a boil and set the metal bowl on top of the pan. Reduce the heat to low and whisk until the mixture thickens, about 7-10 minutes. The eggs should become frothy and bubbly.
  • Begin adding butter, 1 tbsp at a time, whisking constantly to emulsify into the liquid. Be careful not to overcook the egg yolks.
  • Once all of the butter is added, remove the bowl from the saucepan and taste for salt. Add in lemon juice, remaining 1 tbsp of tarragon, and minced garlic and whisk together. Set aside.
  • Now prepare the French fries. Wash the potatoes with cold water, then pat dry. Peel and slice potatoes into 1/4 inch French fries. Place potatoes into a bowl of cold water for 30 minutes. Drain and rinse the fries in cold water. Pat the fries dry with a paper towel.
  • While the French fries are chilling, prepare the garlic butter for the French fries. Combine melted butter, parsley, garlic cloves, and parmesan in a small bowl. Mix together and set aside.
  • Preheat a pot of oil to 300 degrees F. You’ll need at least 2 inches of oil. Add fries to the oil in batches. Fry the first batch for 6 minutes. Remove from the pan with a slotted spoon onto a paper towel lined plate. Repeat with the remaining batches.
  • Increase the oil temperature to 380 degrees F and fry the French fries again for 5 minutes, until golden brown. Place onto paper towels to drain excess grease. Then place into a large bowl and coat with the garlic butter.
  • Now make the steak - Heat a large pan or cast iron skillet over medium high heat. Get the pan nice and hot, then add the steak. Cook for 3-4 minutes on both sides, until desired doneness (you can also insert a meat thermometer here to ensure it's done to your liking). During the last 1-2 minutes of cooking, add 2 tbsp of butter to the pan along with a sprig of rosemary and a garlic clove and baste the steak with the melted butter.
  • Remove the ribeye from the skillet and allow it to rest for 10 minutes, then slice meat against the grain.
  • Serve with the French fries and pour the béarnaise sauce on top and use the remainder of the sauce as a dip for the fries.

Notes

  • Please use a candy thermometer to measure the temperature of the oil when cooking the french fries! Getting the oil temperature just right can be the different between soggy and crispy fries! This is critical.
  • Do not skip the double-fry. Soaking the fries in cold water and frying them twice (first at a lower temperature, then higher) gives them that perfect crunchy texture.
  • Let the steak rest. After cooking, allow the ribeye to rest for about 10 minutes before slicing. This helps the juices redistribute, making the steak more tender and flavorful.
  • Control the béarnaise sauce heat carefully. When making the béarnaise, keep the heat low while whisking the egg yolks to avoid scrambling them. Slow and steady ensures a smooth, creamy sauce.
  • Baste the steak with butter, garlic, and rosemary. During the last minute or two of cooking, basting the steak with melted butter and aromatics adds an extra layer of flavor and helps achieve a rich, golden crust.
  • Use a meat thermometer. If you're unsure about the doneness of your steak, a meat thermometer can be a lifesaver. Aim for 130-135°F for medium-rare, or adjust according to your preference.
  • Serve the béarnaise sauce warm. Béarnaise is best served fresh and warm. If it cools too much, you can gently reheat it over a double boiler, whisking to bring it back to life.

Nutrition

Calories: 1327kcal, Carbohydrates: 49g, Protein: 58g, Fat: 102g, Saturated Fat: 57g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 34g, Trans Fat: 3g, Cholesterol: 503mg, Sodium: 729mg, Potassium: 1867mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2748IU, Vitamin C: 24mg, Calcium: 252mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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