Steak Frites is not just a dish; it’s an experience that transports you to the charming cobblestone streets of Paris, where every café seems to have its own unique spin on this timeless classic. This dish combines the best of two worlds: a perfectly cooked steak and irresistibly crispy fries. Add a luscious béarnaise sauce, and you have the ultimate comfort food, elevated to gourmet status.
This recipe holds a special place in many hearts, not only for its rich flavors but also for the simple elegance it represents. Whether you’re preparing it for a romantic dinner, a cozy family meal, or an impressive dinner party centerpiece, Steak Frites never fails to delight. With a few tried-and-true techniques, you can recreate this French classic at home and wow everyone at the table.
Why You’ll Love This Recipe
Steak Frites combines approachable ingredients with bold, unforgettable flavors. The double-fried potatoes ensure the fries are crispy on the outside and perfectly fluffy on the inside. Meanwhile, the steak—seared to golden perfection in a hot skillet—offers the kind of savory indulgence that feels like a warm embrace. And let’s not forget the béarnaise sauce, which ties it all together with its creamy, herby tang.
Beyond its flavors, this recipe is a celebration of slowing down and savoring the process of cooking. From soaking the potatoes to whisking the sauce, every step feels purposeful and rewarding. Plus, it’s customizable! Whether you love your fries extra crispy or your steak medium-well, you’re in control.
Ingredients You’ll Need
For the Fries:
- 4 russet potatoes
- Neutral oil for frying
- Salt, to taste
- Fresh parsley, chopped (optional)
For the Steak:
- 2–4 ribeye steaks
- Salt, to taste
- Black pepper, to taste
For the Béarnaise Sauce:
- 1 shallot, finely minced
- 1½ tablespoons fresh tarragon, chopped
- 1 teaspoon dried tarragon
- 1 tablespoon fresh chives, chopped
- 2½ teaspoons red wine vinegar
- 8 ounces unsalted butter
- 1–2 egg yolks
- ¼ teaspoon white pepper
- A few dashes of hot sauce (optional)
How to Make Steak Frites
Step-by-Step Instructions
Preparing the Fries:
Step 1: Peel and Cut Potatoes
Start by peeling the russet potatoes, which are ideal for fries because of their high starch content. Slice them into even sticks—whether thick-cut or shoestring is up to you. Uniformity is key to cooking them evenly.
Step 2: Soak in Ice Water
Submerge the potato sticks in a large bowl of ice-cold water. Let them soak for at least 2 hours, or overnight if you have the time. This step removes excess starch, ensuring fries that are crisp on the outside but tender inside.
Step 3: First Fry
Heat neutral oil in a deep pan or Dutch oven to 275°F (135°C). Drain the potatoes and pat them dry with a kitchen towel—water and hot oil don’t mix! Fry the potatoes in small batches for 5–6 minutes. They should look pale and soft but hold their shape. Remove and let them drain on paper towels.
Step 4: Freeze for Extra Crispiness
Spread the partially fried potatoes on a baking sheet lined with paper towels and freeze them for 30–45 minutes. This step enhances the fries’ crispiness during the second fry.
Making the Béarnaise Sauce:
Step 1: Melt the Butter
Melt the unsalted butter over low heat in a small saucepan, then set it aside to cool slightly. Using unsalted butter allows you to control the seasoning in the sauce.
Step 2: Create the Herb Reduction
In another small saucepan, combine minced shallots, fresh tarragon, dried tarragon, chives, and red wine vinegar. Cook over medium heat until the liquid reduces to a syrupy consistency, then let it cool.
Step 3: Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, cooled herb reduction, and a small amount of the melted butter. Add white pepper and a few dashes of hot sauce for a subtle kick.
Step 4: Cook Over a Double Boiler
Place the bowl over a saucepan with simmering water. Whisk continuously until the mixture thickens and becomes pale yellow—this takes about 2 minutes. Be careful to keep the heat low to avoid scrambling the eggs.
Step 5: Finish with Butter
Remove the bowl from the heat and slowly drizzle in the rest of the melted butter while whisking vigorously. The sauce should emulsify into a silky, pourable consistency.
Cooking the Steak:
Step 1: Season the Steaks
Take your ribeye steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and black pepper.
Step 2: Sear to Perfection
Heat a cast-iron skillet over high heat until it’s smoking hot. Add the steaks and sear for 3–4 minutes on each side for medium-rare, or adjust based on your preferred doneness.
Step 3: Rest the Steaks
Transfer the steaks to a plate and let them rest for 5 minutes. This ensures the juices redistribute, resulting in a tender, flavorful steak.
Finishing the Fries:
Step 1: Heat the Oil Again
Raise the oil temperature to 375°F (190°C).
Step 2: Second Fry
Fry the chilled potatoes in small batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels and immediately sprinkle with salt and parsley, if desired.
Assembling the Dish:
- Slice the Steak: Slice the rested steak into thick strips.
- Plate: Arrange the steak slices alongside a generous pile of fries.
- Add Sauce: Drizzle the béarnaise sauce over the steak or serve it on the side for dipping.
- Garnish: Sprinkle with extra fresh herbs or cracked black pepper for a bistro-style presentation.
Helpful Tips
- Invest in a Meat Thermometer: If you’re unsure about steak doneness, a meat thermometer is your best friend. Aim for 130°F (54°C) for medium-rare.
- Make the Fries Ahead: You can complete the first fry and freezing step a day in advance to save time.
- Don’t Skip Resting: Both the fries and the steak need time to rest—this improves their texture and flavor.
Recipe Details:
- Prep Time: 3 hours (including soaking and freezing time)
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Pan-Seared and Fried
- Cuisine: French
- Diet: Gluten-Free
Notes
- Fries Variations: Prefer extra-thin fries? Adjust the slicing and frying times accordingly.
- Sauce Storage: Béarnaise sauce is best served fresh but can be kept warm in a thermos if prepared ahead of time.
Nutritional Information:
(Per Serving)
- Calories: ~1,200
- Protein: 40g
- Carbohydrates: 50g
- Fat: 85g
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! Ribeye is recommended for its flavor and marbling, but you can use tenderloin, New York strip, or even a flat iron steak.
What oil is best for frying?
Neutral oils like canola, vegetable, or peanut oil work best for achieving that classic fry texture.
Can I make this dish vegetarian?
While steak is central to the recipe, you can substitute with portobello mushrooms for a hearty, plant-based alternative.
Storage Instructions
- Fries: Store leftover fries in an airtight container in the refrigerator. Reheat in an oven or air fryer to restore crispiness.
- Steak: Keep steak slices in an airtight container and reheat gently in a skillet to avoid overcooking.
- Sauce: Béarnaise sauce can be stored in the fridge for up to 2 days, but it may separate when reheated.
Related Recipes
If you love Steak Frites, check out these other savory dishes:
Conclusion
There’s something magical about Steak Frites. It’s indulgent, comforting, and oh-so-satisfying. Whether you’re recreating a Parisian bistro vibe or simply treating yourself to a restaurant-quality meal at home, this recipe will make your efforts worthwhile. Bon appétit!
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Steak Frites: A French Bistro Classic for Home
Description
Steak Frites is not just a dish; it’s an experience that transports you to the charming cobblestone streets of Paris, where every café seems to have its own unique spin on this timeless classic. This dish combines the best of two worlds: a perfectly cooked steak and irresistibly crispy fries. Add a luscious béarnaise sauce, and you have the ultimate comfort food, elevated to gourmet status.
This recipe holds a special place in many hearts, not only for its rich flavors but also for the simple elegance it represents. Whether you’re preparing it for a romantic dinner, a cozy family meal, or an impressive dinner party centerpiece, Steak Frites never fails to delight. With a few tried-and-true techniques, you can recreate this French classic at home and wow everyone at the table.
Ingredients
For the Fries:
- 4 russet potatoes
- Neutral oil for frying
- Salt, to taste
- Fresh parsley, chopped (optional)
For the Steak:
- 2–4 ribeye steaks
- Salt, to taste
- Black pepper, to taste
For the Béarnaise Sauce:
- 1 shallot, finely minced
- 1½ tablespoons fresh tarragon, chopped
- 1 teaspoon dried tarragon
- 1 tablespoon fresh chives, chopped
- 2½ teaspoons red wine vinegar
- 8 ounces unsalted butter
- 1–2 egg yolks
- ¼ teaspoon white pepper
- A few dashes of hot sauce (optional)
Instructions
Step 1: Peel and Cut Potatoes
Start by peeling the russet potatoes, which are ideal for fries because of their high starch content. Slice them into even sticks—whether thick-cut or shoestring is up to you. Uniformity is key to cooking them evenly.
Step 2: Soak in Ice Water
Submerge the potato sticks in a large bowl of ice-cold water. Let them soak for at least 2 hours, or overnight if you have the time. This step removes excess starch, ensuring fries that are crisp on the outside but tender inside.
Step 3: First Fry
Heat neutral oil in a deep pan or Dutch oven to 275°F (135°C). Drain the potatoes and pat them dry with a kitchen towel—water and hot oil don’t mix! Fry the potatoes in small batches for 5–6 minutes. They should look pale and soft but hold their shape. Remove and let them drain on paper towels.
Step 4: Freeze for Extra Crispiness
Spread the partially fried potatoes on a baking sheet lined with paper towels and freeze them for 30–45 minutes. This step enhances the fries’ crispiness during the second fry.
Making the Béarnaise Sauce:
Step 1: Melt the Butter
Melt the unsalted butter over low heat in a small saucepan, then set it aside to cool slightly. Using unsalted butter allows you to control the seasoning in the sauce.
Step 2: Create the Herb Reduction
In another small saucepan, combine minced shallots, fresh tarragon, dried tarragon, chives, and red wine vinegar. Cook over medium heat until the liquid reduces to a syrupy consistency, then let it cool.
Step 3: Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, cooled herb reduction, and a small amount of the melted butter. Add white pepper and a few dashes of hot sauce for a subtle kick.
Step 4: Cook Over a Double Boiler
Place the bowl over a saucepan with simmering water. Whisk continuously until the mixture thickens and becomes pale yellow—this takes about 2 minutes. Be careful to keep the heat low to avoid scrambling the eggs.
Step 5: Finish with Butter
Remove the bowl from the heat and slowly drizzle in the rest of the melted butter while whisking vigorously. The sauce should emulsify into a silky, pourable consistency.
Cooking the Steak:
Step 1: Season the Steaks
Take your ribeye steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and black pepper.
Step 2: Sear to Perfection
Heat a cast-iron skillet over high heat until it’s smoking hot. Add the steaks and sear for 3–4 minutes on each side for medium-rare, or adjust based on your preferred doneness.
Step 3: Rest the Steaks
Transfer the steaks to a plate and let them rest for 5 minutes. This ensures the juices redistribute, resulting in a tender, flavorful steak.
Finishing the Fries:
Step 1: Heat the Oil Again
Raise the oil temperature to 375°F (190°C).
Step 2: Second Fry
Fry the chilled potatoes in small batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels and immediately sprinkle with salt and parsley, if desired.
Notes
- Fries Variations: Prefer extra-thin fries? Adjust the slicing and frying times accordingly.
- Sauce Storage: Béarnaise sauce is best served fresh but can be kept warm in a thermos if prepared ahead of time.