Steak Frites with Béarnaise (Print Version)
# Ingredients:
→ Béarnaise Sauce
01 -
1 shallot, finely diced (brunoise)
02 -
1-2 egg yolks
03 -
2.5 tsp red wine vinegar
04 -
2.5 tsp white wine
05 -
1.5 tbsp fresh tarragon, chopped
06 -
1 tsp dried tarragon
07 -
1 tbsp fresh chives, chopped, plus more for garnish
08 -
8 oz unsalted butter, melted
09 -
2 squirts Tabasco sauce
10 -
1/4 tsp white pepper
11 -
Salt, to taste
→ Steak and Frites
12 -
2-4 ribeye steaks
13 -
4 russet potatoes
14 -
Neutral oil for frying
15 -
Salt and pepper, to taste
16 -
Fresh parsley, chopped, for garnishing fries
# Instructions:
01 -
Peel the russet potatoes and cut them to your desired thickness for fries. Soak the cut potatoes in ice water for 2 hours or overnight. This removes excess starch and ensures crispy fries.
02 -
Sprinkle salt generously on your ribeye steaks to create a salt brine. Place in the refrigerator for 1 hour to enhance flavor and tenderness.
03 -
Preheat oil in a pan to 275°F (135°C). Pat the soaked potatoes thoroughly dry with paper towels. Fry in batches for 5-6 minutes until they're very soft and fully cooked through, but not browned.
04 -
Transfer the blanched potatoes to a sheet pan lined with paper towels. Place in the freezer for 30-45 minutes. This step is crucial for achieving maximum crispiness in the final fry.
05 -
Melt the butter and set aside to cool slightly. In a small skillet, combine the finely diced shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine. Heat on medium-low, stirring frequently until all liquid is absorbed. Take care not to burn the mixture. Remove from heat and let cool.
06 -
Remove the salt-brined steaks from the refrigerator and allow them to come to room temperature before cooking, about 30 minutes.
07 -
In a large glass or metal bowl, add the egg yolks, 2 tbsp of the melted butter, the prepared tarragon mixture, white pepper, and Tabasco. Fill a small saucepan with about 1/3 water, bring to a simmer, then reduce to medium heat. Place the bowl with the yolk mixture over the simmering water (creating a double boiler) and whisk vigorously until the mixture becomes pale yellow and thickens, about 2 minutes. Be careful not to scramble the eggs. Remove from heat and slowly drizzle in the remaining melted butter while whisking constantly to emulsify.
08 -
Preheat a cast iron skillet on high heat for 2 minutes until very hot. Pat the steaks completely dry with paper towels. Sear for approximately 3 minutes per side for medium-rare (adjust based on thickness). Allow the steaks to rest for 5-10 minutes before slicing.
09 -
While the steaks are resting, heat the frying oil to 375°F (190°C). Fry the chilled potatoes in batches until they turn golden brown and crispy. Remove and immediately season with salt and chopped parsley.
10 -
Slice the rested steaks against the grain. Serve with the crispy fries, generous spoonfuls of béarnaise sauce, and garnish with additional chopped chives and freshly cracked black pepper.
# Notes:
01 -
The double-fry method for the fries yields the crispiest exterior while maintaining a fluffy interior.
02 -
Be extremely attentive when making the béarnaise sauce - the eggs can scramble very quickly if overheated.
03 -
Salt-brining the steaks helps to season them thoroughly and makes for a more flavorful crust when searing.