Steak Frites Recipe (Print Version)

# 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:

01 - Peel potatoes, cut into fries, and soak in ice water for 2 hours or overnight.
02 - Salt the ribeyes and brine in fridge for 1 hour.
03 - Fry potatoes at 275°F for 5-6 minutes until soft. Freeze for 30-45 minutes.
04 - Reduce aromatics with wine and vinegar. Whisk yolks over double boiler until thick, then emulsify with melted butter.
05 - Sear in hot cast iron for 3 minutes per side for medium rare. Rest before slicing.
06 - Fry potatoes at 375°F until golden brown. Season with salt and parsley.

# Notes:

01 - Recipe from restaurant industry experience
02 - Double-frying technique ensures crispy fries
03 - Bearnaise sauce requires careful attention to prevent scrambling

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