Classic Steak Frites Bearnaise

This classic steak frites recipe transforms your kitchen into a French bistro with perfectly cooked ribeye and twice-fried potatoes all topped with homemade béarnaise sauce. The combination of crispy golden fries alongside a juicy steak creates that unmistakable comfort food experience that's both impressive and satisfying.

I first attempted this recipe when trying to recreate the experience of dining at my favorite Parisian bistro. After perfecting these techniques over many dinner parties, my friends now request this dish specifically whenever they visit.

Ingredients

• Ribeye steaks: Choose thick cuts with good marbling for the juiciest results
• Russet potatoes: Their high starch content creates the perfect crispy exterior and fluffy interior
• Shallot: Adds subtle sweetness and complexity to the béarnaise sauce
• Fresh tarragon: The essential herb that gives béarnaise its distinctive anise flavor
• Egg yolks: Create the rich emulsion that forms the base of the sauce
• White wine and red wine vinegar: Provide acidity to balance the rich butter
• Unsalted butter: Use high-quality butter as its flavor will be prominent
• Fresh chives: Add bright onion notes and beautiful color contrast
• Tabasco: Introduces just a touch of heat to enhance other flavors

Step-by-Step Instructions

Prepare the Potatoes:

Peel russet potatoes and cut them to your preferred fry thickness. Consistency is key here, so try to make them all uniform for even cooking. Submerge cut potatoes in ice water for at least 2 hours or preferably overnight. This removes excess starch, which prevents them from sticking together and helps achieve maximum crispiness.

Salt Brine the Steaks:

Season ribeyes generously with salt on all sides, creating essentially a dry brine. Place them uncovered in the refrigerator for one hour. This process not only seasons the meat throughout but also draws out surface moisture, resulting in better browning when you sear them later.

First Fry for Potatoes:

Heat neutral oil to 275°F in a heavy pot or deep fryer. Remove potatoes from the water bath and thoroughly pat them dry with paper towels. Fry in small batches for 5 to 6 minutes until they become very soft but not browned. This initial fry cooks the interior completely while the low temperature prevents browning.

Freeze the Fries:

Transfer the blanched fries to a sheet pan lined with paper towels to absorb excess oil. Place the entire pan in your freezer for 30 to 45 minutes. This cooling process helps the exterior dry out completely while creating the perfect texture contrast between inside and outside.

Prepare Béarnaise Base:

In a small skillet, combine the brunoise shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine. Cook over medium-low heat, stirring frequently, until all liquid has evaporated and the aromatics have softened. Allow this reduction to cool completely before proceeding.

Temper the Steaks:

Remove steaks from refrigerator and allow them to come to room temperature, approximately 30 to 45 minutes. This ensures even cooking from edge to center.

Make Béarnaise Sauce:

Place egg yolks in a large heatproof glass or metal bowl. Add 2 tablespoons of melted butter, the cooled tarragon reduction, white pepper, and Tabasco. Fill a small saucepan with about an inch of water and bring to a simmer, then reduce to medium heat. Set the bowl over the saucepan, creating a double boiler, making sure the bottom of the bowl does not touch the water. Whisk the egg mixture vigorously and constantly for about 2 minutes until it becomes thick and pale yellow. This is the most crucial step, so never stop whisking or leave unattended as the eggs can quickly scramble. Remove from heat and very slowly drizzle in the remaining melted butter while continuing to whisk until completely incorporated and emulsified.

Sear the Steaks:

Preheat a cast iron skillet over high heat for 2 minutes until smoking hot. Pat steaks completely dry with paper towels and place in the hot pan. Sear for approximately 3 minutes per side for medium rare depending on thickness. Let the steaks rest for at least 5 minutes before slicing to allow juices to redistribute.

Final Fry and Assembly:

Increase oil temperature to 375°F. Return the chilled fries to the hot oil in small batches and fry until deeply golden brown and crispy, about 3 to 5 minutes. Drain on paper towels and immediately season with salt and fresh chopped parsley while still hot. Slice the rested steak against the grain. Serve with béarnaise sauce garnished with fresh chives and a grind of black pepper alongside the crispy fries.

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My favorite element of this recipe is the transformation of the potatoes during the double fry process. The first time I watched those pale, soggy fries turn into golden crispy perfection in the second fry, I understood why traditional French bistros take such pride in their technique. My family now judges all restaurant fries against our homemade version.

Perfect Bearnaise Troubleshooting

If your béarnaise sauce breaks or separates while making it, there are ways to save it. Start by whisking in 1 tablespoon of hot water to help re-emulsify the ingredients. Continue whisking vigorously until the sauce comes back together. Alternatively, prepare a new egg yolk in a clean bowl and slowly whisk in the broken sauce a little at a time; this essentially creates a new emulsion.

Make Ahead Options

While steak frites is best enjoyed immediately after preparation, several components can be prepared ahead. The first fry of the potatoes can be done up to 24 hours in advance; keep the blanched fries refrigerated until ready for the final fry. The reduction for the béarnaise sauce, with shallots, tarragon, wine, and vinegar, can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Complete the sauce just before serving for best results.

Wine Pairing Suggestions

A classic steak frites calls for a robust red wine that can stand up to the richness of the dish. A Bordeaux blend, specifically from the Left Bank, with its higher percentage of Cabernet Sauvignon, offers structured tannins that complement the marbling in ribeye steak. For something more accessible, an Argentine Malbec provides similar structure with more upfront fruit notes. If you prefer white wine, a rich Chardonnay with some oak influence works surprisingly well with the béarnaise sauce.

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The combination of juicy steak, crispy fries, and creamy béarnaise sauce is guaranteed to exceed expectations every time.

Frequently Asked Questions

→ Why soak the potatoes in ice water before frying?

Soaking potatoes in ice water removes excess starch, which prevents them from sticking together during frying and helps achieve a crispier exterior. The long soak also ensures the potatoes are properly hydrated before cooking, contributing to a fluffy interior.

→ What is the purpose of the double-frying technique for the fries?

Double-frying creates the perfect texture contrast: the first fry at a lower temperature (275°F) cooks the potato through, while the second fry at a higher temperature (375°F) creates the crispy golden exterior. The freezing step between fryings further removes moisture, enhancing crispiness.

→ Why salt-brine the steaks before cooking?

Salt-brining steaks for an hour helps season the meat throughout, breaks down proteins for tenderness, and draws out excess moisture. This results in better browning when seared and a more flavorful, juicy final result.

→ What's the key to a successful bearnaise sauce?

The key to perfect bearnaise is temperature control and constant whisking. The egg yolks must be gently cooked over simmering water until thickened but not scrambled, and the butter must be gradually incorporated while whisking vigorously to create a stable emulsion.

→ How can I prevent my bearnaise sauce from breaking?

To prevent a broken bearnaise, ensure your melted butter has cooled slightly before adding, whisk constantly during the entire process, maintain gentle heat when cooking the egg yolks, and add the butter in a slow, steady stream while continuing to whisk vigorously.

→ Can I make components of this dish ahead of time?

Yes, the potatoes can be soaked overnight and par-fried in advance. They can remain frozen until the final frying. The bearnaise sauce is best made fresh, but you can prepare the tarragon reduction ahead of time. The steaks should be salt-brined in advance but cooked just before serving.