Steak Frites is a beloved French bistro classic, featuring a perfectly seared ribeye steak and crispy, golden fries. The key to mastering this dish is the double-fry technique, which guarantees the ultimate crunch. The Béarnaise sauce, a rich and tangy blend of butter, egg yolks, tarragon, and shallots, adds an indulgent touch, making every bite absolutely irresistible. Whether you’re preparing a romantic dinner or simply craving a gourmet restaurant-style meal at home, Steak Frites is a surefire way to impress. The contrast between the tender, juicy steak and the crispy fries creates a satisfying texture, while the Béarnaise sauce elevates the dish with its velvety smoothness and hint of acidity. Pair it with a bold red wine, and you’ve got a dining experience that transports you straight to Paris.
Full Recipe:
Ingredients:
- 2 ribeye steaks
- 4 russet potatoes
- Neutral oil (for frying)
- 1 shallot, finely chopped
- 1-2 egg yolks
- 2.5 tsp red wine vinegar
- 2.5 tsp white wine
- 1.5 tbsp fresh tarragon, chopped
- 1 tsp dried tarragon
- 1 tbsp fresh chives, chopped (plus extra for garnish)
- 8 oz unsalted butter, melted
- 2 squirts Tabasco
- 1/4 tsp white pepper
- Salt and black pepper, to taste
Directions:
- Prepare the Potatoes: Peel and cut potatoes into fries. Soak in ice water for at least 2 hours or overnight.
- Salt-Brine the Steak: Sprinkle salt on ribeyes and let them rest in the fridge for 1 hour.
- First Fry: Heat oil to 275°F (135°C). Pat dry the fries and fry in batches for 5-6 minutes until soft. Drain on paper towels and freeze for 30-45 minutes.
- Make the Béarnaise Sauce: Melt butter and let it cool. In a pan, cook shallots, tarragon, chives, vinegar, and wine over medium-low heat until liquid absorbs. Let cool.
- Whisk the Yolks: Place egg yolks in a bowl, add 2 tbsp of melted butter, prepared tarragon mixture, white pepper, and Tabasco.
- Cook the Sauce: Place the bowl over a saucepan with simmering water. Whisk continuously until thickened (about 2 minutes). Off heat, drizzle in the remaining butter and whisk until emulsified.
- Cook the Steak: Heat a cast-iron pan on high for 2 minutes. Pat dry the steaks and sear for 3 minutes per side for medium-rare. Rest before slicing.
- Final Fry: Increase oil temp to 375°F (190°C) and fry the potatoes again until golden and crispy. Season with salt and parsley.
- Serve: Slice the steak, serve with béarnaise sauce, chives, and crispy fries.
Prep Time: 3 hours | Cooking Time: 45 minutes | Total Time: 3 hours 45 minutes
Kcal: 1709 kcal | Servings: 2
The History and Origin of Steak Frites
Steak Frites translates to “steak and fries” in French, and its origins trace back to the traditional European practice of serving meat with fried potatoes. Though its exact birthplace is debated, both France and Belgium claim to have originated the dish. Belgium, known for its expertise in fries, argues that their long history of double-frying potatoes played a crucial role in the development of this dish. France, however, popularized Steak Frites in its bistros, where it became a go-to meal for both locals and tourists.
Regardless of its origin, Steak Frites became a symbol of casual yet refined French dining, served in everything from small bistros to Michelin-starred restaurants. It remains one of the most frequently ordered dishes in French eateries, loved for its satisfying simplicity.
The Art of Choosing the Perfect Steak
The key to an exceptional Steak Frites starts with the right cut of beef. Ribeye is a popular choice due to its rich marbling, which results in a tender, flavorful steak. Other common cuts include New York strip, filet mignon, or hanger steak. Each cut offers a slightly different experience:
- Ribeye: Juicy and well-marbled, making it one of the most flavorful options.
- New York Strip: Leaner than ribeye but still tender with good beefy flavor.
- Hanger Steak: A more affordable option with a bold taste, often found in traditional French bistros.
- Filet Mignon: The most tender cut, but with less marbling, requiring additional butter or sauce for richness.
Regardless of the cut, proper preparation is crucial. Allowing the steak to come to room temperature before cooking ensures even searing, while a well-seasoned cast-iron pan helps develop a beautifully caramelized crust.
The Secret to Perfect Fries (Pommes Frites)
No Steak Frites is complete without crispy, golden fries, known in French as Pommes Frites. The key to achieving the perfect fry lies in the double-fry technique.
- First Fry (Low Temperature): Softens the potatoes and partially cooks them without browning.
- Resting Time: Chilling or freezing the fries after the first fry allows them to develop structure.
- Final Fry (High Temperature): Creates the crispy, golden exterior while keeping the inside fluffy.
This method ensures a delicate crispiness on the outside while maintaining a soft, pillowy texture inside. Choosing the right potatoes is also important russet potatoes are ideal due to their high starch content and ability to crisp up beautifully.
To elevate the fries, they can be finished with sea salt, fresh parsley, or truffle oil, depending on personal preference.
Béarnaise Sauce: The Ultimate Finishing Touch
What truly elevates Steak Frites from a simple steak-and-potatoes dish to a French culinary masterpiece is the addition of Béarnaise sauce. This rich, creamy sauce is made by emulsifying egg yolks with butter, flavored with shallots, tarragon, white wine, and vinegar. It has a tangy, slightly herbaceous taste that complements the richness of the steak.
Béarnaise sauce belongs to the same family as Hollandaise sauce, but the addition of tarragon and shallots gives it a unique character. Making Béarnaise at home requires careful whisking over gentle heat to prevent the eggs from scrambling. The result is a smooth, velvety sauce that adds an indulgent touch to the dish.
Pairing Steak Frites with the Perfect Wine
Wine pairing is an essential part of French dining culture, and Steak Frites is no exception. The bold, beefy flavor of the steak calls for a full-bodied red wine with good acidity and tannins. Some excellent wine pairings include:
- Bordeaux: A classic choice with its structured tannins and dark fruit notes.
- Cabernet Sauvignon: Offers rich, bold flavors that enhance the depth of the steak.
- Syrah/Shiraz: Brings peppery spice that pairs well with the char on the steak.
- Malbec: A smooth, fruit-forward wine that complements both the steak and the fries.
For those who prefer white wine, a rich Chardonnay with some oak aging can provide a buttery complement to the Béarnaise sauce.
Steak Frites: A Dish for Any Occasion
One of the reasons Steak Frites remains so popular is its versatility. It can be served as a casual weeknight dinner, a romantic meal, or a celebratory dish for special occasions. Despite its simple ingredients, it never fails to impress with its balance of textures and flavors.
Home cooks can customize the dish in several ways:
- Experimenting with different steak seasonings, such as garlic butter, rosemary, or black truffle salt.
- Adding Parmesan or aioli to the fries for an extra gourmet touch.
- Serving with a side of roasted vegetables, creamed spinach, or a fresh arugula salad.
For those looking to recreate a true bistro experience, serving Steak Frites on a warm plate with a side of Dijon mustard is a simple yet effective way to stay authentic.
Conclusion:
Steak Frites is more than just a meal it’s a celebration of French culinary excellence. The perfect combination of a juicy, well-seared steak, crispy golden fries, and luxurious Béarnaise sauce creates a dish that is both indulgent and deeply satisfying.
By focusing on high-quality ingredients and mastering the proper techniques, anyone can recreate this iconic French bistro favorite at home. Whether you’re hosting a dinner party, enjoying a romantic meal, or simply treating yourself to a gourmet experience, Steak Frites is a timeless dish that never fails to impress.