Steak Frites with Béarnaise Sauce

Steak Frites is a timeless French dish that brings together perfectly seared steak, crispy fries, and a luscious béarnaise sauce. The double-fry method ensures golden, crunchy fries, while the creamy, tarragon-infused sauce elevates the flavors of the tender steak. This dish is perfect for a romantic dinner, a special occasion, or simply treating yourself to a gourmet meal at home. Pair it with a glass of wine and let the flavors transport you to a charming Parisian bistro.

Full Recipe:

Ingredients:

  • 4 russet potatoes
  • Neutral oil, for frying
  • 2-4 ribeye steaks
  • Salt and pepper, to taste
  • 8 oz unsalted butter, melted
  • 1 shallot, finely diced
  • 1.5 tbsp fresh tarragon, chopped
  • 1 tsp dried tarragon
  • 1 tbsp fresh chives, chopped (plus more for garnish)
  • 2.5 tsp red wine vinegar
  • 2.5 tsp white wine
  • 2 large egg yolks
  • 2 dashes Tabasco sauce
  • 1/4 tsp white pepper

Directions:

  1. Peel the potatoes and cut them into fries of your desired thickness. Soak them in ice water for 2 hours or overnight.
  2. Salt your ribeye steaks generously and let them brine in the fridge for 1 hour.
  3. Preheat oil in a large pan to 275°F. Pat the potatoes dry and fry them in batches for 5-6 minutes until soft but not browned.
  4. Place the fries on a sheet pan lined with paper towels and freeze them for 30-45 minutes.
  5. Melt the butter and let it cool. Sauté the shallot, tarragon, chives, vinegar, and wine over medium-low heat until the liquid absorbs. Cool the mixture.
  6. Bring the steaks to room temperature.
  7. In a metal bowl, whisk together the yolks, 2 tbsp of melted butter, the tarragon mixture, white pepper, and Tabasco.
  8. Place the bowl over a simmering pot of water and whisk until the mixture turns pale yellow and thickens (about 2 minutes). Slowly drizzle in the remaining butter while whisking to emulsify. Remove from heat.
  9. Heat a cast iron skillet on high for 2 minutes. Pat the steaks dry and sear for 3 minutes per side for medium-rare. Let rest.
  10. Increase the frying oil to 375°F and fry the potatoes until golden brown. Sprinkle with salt and parsley.
  11. Slice the steaks and serve with the fries, béarnaise sauce, and garnish with chives and black pepper.

Prep Time: 3 hours | Cook Time: 45 minutes | Total Time: 3 hours 45 minutes
Kcal: 1709 per serving | Servings: 2

The Art and Joy of Steak Frites: A French Culinary Classic

Steak Frites is a dish that perfectly encapsulates the heart and soul of French bistro cuisine. Rooted in simplicity yet bursting with indulgent flavors, this meal pairs tender, juicy steak with crispy, golden fries, and tops it all off with a rich béarnaise sauce. With its timeless appeal, it’s no wonder Steak Frites remains a favorite on menus across the world, from casual eateries to fine dining establishments.

The History and Legacy of Steak Frites

The origins of Steak Frites are deeply intertwined with the culinary traditions of France and Belgium, two countries that both claim the dish as their own. The concept of pairing steak with fries is said to have originated in Belgium, where French fries, or “frites,” are a beloved staple. However, it was the French who elevated the dish to its iconic status, adding accompaniments like béarnaise sauce and incorporating it into the repertoire of classic bistro fare.

In the 19th century, as restaurants and cafés began to flourish in Europe, Steak Frites quickly gained popularity. Its widespread appeal lay in its combination of hearty, satisfying components with a touch of gourmet refinement. It became synonymous with comfort and elegance, making it a go-to dish for both locals and tourists.

The Elements of Steak Frites

What makes Steak Frites truly special is the perfect balance of its components, each contributing to a harmonious and unforgettable culinary experience.

1. The Steak
The choice of steak is crucial for the success of the dish. Ribeye, tenderloin, or NY strip are popular cuts, prized for their marbling and tenderness. The steak is typically seasoned with just salt and pepper, allowing its natural flavors to shine. Searing it in a hot skillet or cast iron pan creates a beautifully caramelized crust, sealing in the juices for a tender, flavorful bite.

2. The Fries
Fries, or frites, are more than just a side dish in this meal; they are an essential partner to the steak. Achieving the perfect fry is a meticulous process that often involves soaking the cut potatoes in ice water to remove excess starch, followed by a double-fry method. This technique ensures fries that are crispy on the outside and soft on the inside, with a golden hue that’s irresistibly appetizing.

3. The Béarnaise Sauce
The crowning glory of Steak Frites is undoubtedly the béarnaise sauce. A cousin to hollandaise, béarnaise is a rich, velvety sauce made with egg yolks, butter, vinegar, wine, shallots, and tarragon. Its creamy texture and herbaceous notes provide a luxurious contrast to the savory steak and crispy fries. Mastering this sauce requires attention to detail, as the delicate emulsion can easily break if overheated or overmixed.

Why Steak Frites Is a Culinary Favorite

Simplicity Meets Sophistication
One of the reasons Steak Frites has stood the test of time is its ability to balance simplicity with sophistication. It’s a dish that feels approachable yet indulgent, making it equally suitable for a casual lunch or a celebratory dinner.

Versatility and Customization
While the traditional recipe is a classic for a reason, Steak Frites is also highly adaptable. Chefs and home cooks alike can experiment with different cuts of steak, variations of sauces, and creative seasonings for the fries. The dish can also be made more accessible by using frozen fries or alternative sauces, like garlic aioli or chimichurri, for a modern twist.

A Meal That Brings People Together
Steak Frites has a convivial quality that makes it perfect for sharing. Whether it’s served at a bustling bistro or enjoyed in the comfort of your home, the dish invites diners to linger at the table, savoring each bite and each other’s company.

How to Serve Steak Frites

Presentation plays a key role in enhancing the dining experience. For a classic bistro-style presentation, the steak is sliced and arranged alongside a generous pile of fries. A ramekin of béarnaise sauce is served on the side for dipping or drizzling. Garnishes like chopped chives, fresh parsley, or a sprinkle of flaky sea salt add a touch of color and elegance.

Pairing Steak Frites with a bold red wine, such as a Cabernet Sauvignon or a Malbec, enhances the richness of the dish. For a lighter alternative, a crisp lager or sparkling water with lemon works beautifully.

Why Make Steak Frites at Home?

Recreating Steak Frites at home is an opportunity to experience the joys of French cooking while also enjoying the comfort of a homemade meal. While the recipe requires a bit of time and effort, the reward is a dish that feels like a special occasion every time it’s served.

Cooking Steak Frites also allows you to control the quality of ingredients, from choosing the best cut of meat to crafting the perfect béarnaise sauce. It’s a chance to hone your culinary skills and impress your family or guests with a restaurant-worthy meal.

Conclusion:

Steak Frites is more than just a dish; it’s a celebration of simple yet exceptional ingredients brought together in perfect harmony. With its roots in French and Belgian culinary traditions, it embodies the art of creating something extraordinary from humble components.

Whether you’re savoring it at a cozy bistro or crafting it in your own kitchen, Steak Frites is a reminder that good food has the power to bring joy, comfort, and connection. So roll up your sleeves, heat up the skillet, and treat yourself to this timeless classic it’s an experience worth savoring.