1. Home
  2. Recipes
  3. Steak Frites Recipe

Steak Frites Recipe

Featured in Hearty Main Courses.

Restaurant-style steak frites with homemade bearnaise sauce. Features seared ribeye and twice-fried potatoes. Takes time but worth the effort for authentic results.
Ranah
Updated on Fri, 24 Jan 2025 15:56:22 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Steak Frites Recipe Pin it
Steak Frites Recipe | lifesugar.co

Steak Frites with Béarnaise Sauce - a restaurant classic that combines perfectly seared steak, crispy fries, and a velvety herb-infused sauce. This recipe shares professional secrets learned from making this sauce dozens of times in restaurant kitchens.

During my years in professional kitchens, I made this béarnaise sauce over fifty times before being allowed to serve it to guests. Each batch taught me something new about the delicate dance between heat and emulsion.

Essential Ingredients

  • Ribeye steak: Choose well-marbled meat for best results
  • Russet potatoes: Their starch content creates the perfect fry
  • Fresh tarragon: The signature flavor of béarnaise
  • Egg yolks: The foundation of the sauce
  • Quality butter: Don't skimp here - it makes the sauce
  • Shallots: Adds subtle depth to the béarnaise

Step-by-Step Creation

Prepare the Fries:Cut potatoes uniformly

Soak in ice water (2 hours minimum)

First fry at 275°F until tender

Freeze briefly between fryings

Final fry at 375°F for golden perfection

Master the Béarnaise:Reduce shallots and herbs with vinegar

Whisk yolks over gentle heat

Gradually emulsify butter

Watch temperature carefully

Temperature Control Mastery

Keep béarnaise warm but not hot (135°F max)

Steak needs very hot cast iron (450°F+)

Monitor oil temperature between batches

Rest steak 5-10 minutes before slicing

Troubleshooting Béarnaise

If sauce breaks: Whisk in hot water droplets

If too thick: Add warm water gradually

If too thin: Continue whisking off heat

If eggs scramble: Start over, lower heat

Advanced Techniques

Brown butter variation adds nutty depth

Double-strain sauce for silky texture

Season fries while still hot

Slice steak against the grain

Easy Steak Frites Recipe Pin it
Easy Steak Frites Recipe | lifesugar.co

Variations

Tenderloin or NY Strip instead of ribeye

Air fryer method for fries (300°F then 400°F)

Add fresh herbs to fry oil

Infuse butter with garlic for sauce

Perfect Sauce Ratios

3 yolks to 1 cup butter

1/4 cup vinegar reduction per batch

2 tablespoons fresh tarragon

1 medium shallot per cup of sauce

Advanced Fry Techniques

Cut potatoes exactly 1/4 inch thick

Triple-fry method: 250°F, 325°F, 375°F

Season between each fry

Toss with fresh parsley while hot

Steak Mastery

Dry age in fridge 24-48 hours before cooking

Salt crust 1 hour before searing

Rest on wire rack to prevent steaming

Baste with butter and herbs

Professional Plating

Sauce under steak, not over

Stack fries in crosshatch pattern

Garnish with flaky salt and microgreens

Serve sauce slightly warm, not hot

Easy Steak Frites Pin it
Easy Steak Frites | lifesugar.co

Temperature Control

Keep steak out 2 hours before cooking

Oil should never smoke

Sauce should stay between 120-135°F

Rest steak at exactly 120°F for medium-rare

This recipe teaches crucial restaurant techniques: temperature control, timing, and the importance of proper mise en place. The key is treating each component with equal attention to detail.

Steak Frites Recipe

Classic French bistro dish featuring seared ribeye steak, crispy double-fried fries, and homemade bearnaise sauce.

Prep Time
180 Minutes
Cook Time
45 Minutes
Total Time
225 Minutes

Category: Hearty Main Dishes

Difficulty: Difficult

Cuisine: French

Yield: 2 Servings (2 servings)

Dietary: Gluten-Free

Ingredients

→ Bearnaise Sauce

01 1 Shallot, brunoise
02 1-2 Yolks
03 2.5 tsp Red wine vinegar
04 2.5 tsp White wine
05 1.5 tbsp Tarragon, fresh
06 1 tsp Tarragon, dried
07 1 tbsp Chives, fresh, and more for topping
08 8 oz unsalted butter, melted
09 2 squirts Tabasco
10 1/4 tsp White pepper
11 Salt and Pepper, to taste

→ Steak and Fries

12 2-4 Ribeyes
13 4 russet potatoes
14 Neutral oil, for frying the potatoes

Instructions

Step 01

Peel potatoes, cut into fries, and soak in ice water for 2 hours or overnight.

Step 02

Salt the ribeyes and brine in fridge for 1 hour.

Step 03

Fry potatoes at 275°F for 5-6 minutes until soft. Freeze for 30-45 minutes.

Step 04

Reduce aromatics with wine and vinegar. Whisk yolks over double boiler until thick, then emulsify with melted butter.

Step 05

Sear in hot cast iron for 3 minutes per side for medium rare. Rest before slicing.

Step 06

Fry potatoes at 375°F until golden brown. Season with salt and parsley.

Notes

  1. Recipe from restaurant industry experience
  2. Double-frying technique ensures crispy fries
  3. Bearnaise sauce requires careful attention to prevent scrambling

Tools You'll Need

  • Cast iron pan
  • Deep fryer or large pot
  • Metal or glass bowl
  • Thermometer
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs (yolks)
  • Contains dairy (butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1709
  • Total Fat: 130 g
  • Total Carbohydrate: 83 g
  • Protein: 60 g