Steak Frites with Bearnaise Sauce

About This Recipe

Steak frites is the quintessential French bistro order, a deceptively simple pairing of well-seared steak and crisp fries that depends entirely on getting both elements exactly right rather than any complicated technique. The steak is seared hard in a very hot pan to develop a deep brown crust while the interior stays rare to medium-rare, rested properly before slicing so the juices redistribute rather than spilling out onto the cutting board. Bearnaise sauce, an emulsion of egg yolk, butter and a reduction of vinegar, shallot and tarragon, is the traditional accompaniment, its rich, herbal tang cutting through the beef's richness far better than a plain pan sauce could.

Ingredients

Serves 4

• 4ribeye or sirloin steaks
• 2 tbspolive oil
• 1 tspsalt
• 1/2 tspblack pepper
• 4large potatoes(cut into thick fries)
• 4 cupsvegetable oil(for frying)
• 3 tbspwhite wine vinegar(for bearnaise)
• 2 tbspminced shallot(for bearnaise)
• 1 tbspchopped fresh tarragon(for bearnaise)
• 3egg yolks(for bearnaise)
• 1 cupmelted butter(for bearnaise)
• 1/2 tspsalt(for bearnaise)

Instructions

1. 1

   Double-fry the potatoes

   Fry the potato sticks at 325F/160C for 6 minutes until pale and tender, then remove; raise oil to 375F/190C and fry again for 3-4 minutes until golden and crisp.

2. 2

   Make the bearnaise reduction

   Simmer vinegar, shallot and half the tarragon in a small pan until reduced to about 2 tablespoons; strain and cool slightly.

3. 3

   Make the bearnaise

   Whisk egg yolks with the strained reduction over a double boiler until pale and thickened, then slowly whisk in melted butter until the sauce is thick and glossy.

   Whisk constantly over gentle heat — bearnaise can scramble quickly if the water beneath boils too hard.

4. 4

   Finish the sauce

   Stir in the remaining tarragon and season with salt.

5. 5

   Sear the steaks

   Pat steaks dry, season with salt and pepper, and sear in a very hot pan with olive oil, 3-4 minutes per side for medium-rare.

6. 6

   Rest

   Let the steaks rest 5 minutes before slicing.

7. 7

   Serve

   Serve the steak sliced alongside the crisp fries and a generous spoonful of bearnaise sauce.

Variations

• •

  A simpler pan sauce with red wine and shallots can replace bearnaise for a quicker version.

• •

  Hanger steak or flank steak can substitute for ribeye for a more affordable option, though cooking time will be shorter.

• •

  Adding a compound herb butter on top of the steak is a common alternative to bearnaise sauce.

Storage

Best eaten fresh; bearnaise sauce doesn't hold or reheat well and should be made just before serving. Cooked steak keeps 2 days refrigerated and is best sliced cold for sandwiches rather than reheated.

Frequently Asked Questions