Steak Frites Recipe

Ingredients

The Frites

4 russet potatoes peeled and cut into fries
ice water for soaking
neutral oil for frying
salt to taste
parsley chopped, to taste

The Steak

2 ribeye steaks
2 tsp kosher salt for brining
black pepper to taste
chives chopped, for topping

The Béarnaise Sauce

1 shallot brunoise
1 ½ tbsp fresh tarragon chopped
1 tsp dried tarragon
1 tbsp fresh chives chopped
2 ½ tsp red wine vinegar
2 ½ tsp white wine
3 egg yolks
16 tbsp unsalted butter melted and cooled
¼ tsp white pepper
2 squirts tabasco sauce

Instructions

Prep the Potatoes: Soak the peeled and cut potatoes in a bowl filled with ice water for at least 2 hours or overnight.
4 russet potatoes, ice water
Dry Brine the Steak: Season the ribeyes evenly with the 2 teaspoons of kosher salt. Place them on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour. Remove the steaks from the refrigerator and bring to room temperature before cooking.
2 ribeye steaks, 2 tsp kosher salt
Blanch the Fries: Preheat a pot with neutral oil to 275°F (135°C). Pat the potatoes completely dry. Fry the potatoes in batches for 5 to 6 minutes each until very soft and thoroughly cooked. Transfer the potatoes to a paper towel-lined sheet pan. Place the sheet pan in the freezer for 30 to 45 minutes.
neutral oil
Herb Reduction: Combine the shallot, fresh tarragon, dried tarragon, chives, red wine vinegar, and white wine in a skillet. Heat over medium-low. Cook, stirring frequently, until the liquid is fully absorbed. Remove from heat and let cool.
1 shallot, 1 ½ tbsp fresh tarragon, 1 tsp dried tarragon, 1 tbsp fresh chives, 2 ½ tsp red wine vinegar, 2 ½ tsp white wine
Make the Béarnaise Sauce: Fill a small saucepan one-third full with water and bring to a simmer. Reduce to medium heat. In a large glass or metal bowl, whisk together the egg yolks, cooled melted butter, herb reduction, white pepper, and Tabasco sauce. Place the bowl over the simmering water. Whisk vigorously for about 2 minutes until the mixture becomes pale yellow and thick. Remove the bowl from the heat. Slowly drizzle in the remaining 14 tablespoons of melted butter, whisking constantly until fully emulsified.
3 egg yolks, 2 tbsp unsalted butter, ¼ tsp white pepper, 2 squirts tabasco sauce, 14 tbsp unsalted butter

Make sure you let your butter cool or you can cook the egg yolks and ruin the sauce.

Sear the Steaks: Preheat a cast-iron skillet on high heat for 2 minutes. Pat the steaks dry with paper towels. Sear for 3 minutes per side for medium-rare (See the notes for other temperatures). Remove the steaks from the skillet and let them rest.
Crisp the Fries: Increase the fry oil temperature to 375°F (190°C). Fry the potatoes in batches until golden brown. Transfer to a bowl and toss immediately with salt and parsley to taste.
salt, parsley
Serve: Slice the rested steaks and set them on their plates. Spoon the béarnaise sauce across the top along with black pepper and more chives. Serve immediately with the hot frites on the side.
black pepper, chives

Equipment

Ingredients

The Frites

The Steak

The Béarnaise Sauce

Instructions

Notes

Steak Doneness Guide

Nutrition

Additional Info