Pan-seared steak served with crisp double-fried potatoes and a rich, tangy bearnaise sauce, the definitive French bistro dinner.
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.
Serves 4
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.
Simmer vinegar, shallot and half the tarragon in a small pan until reduced to about 2 tablespoons; strain and cool slightly.
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.
Stir in the remaining tarragon and season with salt.
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.
Let the steaks rest 5 minutes before slicing.
Serve the steak sliced alongside the crisp fries and a generous spoonful of bearnaise sauce.
Pat the steak completely dry before searing — any surface moisture prevents a proper deep brown crust from forming.
Whisk the bearnaise constantly over gentle, indirect heat; rushing it over direct high heat is the most common way to scramble the egg yolks.
Double-fry the potatoes without skipping the resting step in between — this is what gives true bistro-style frites their signature crunch.
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.
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.
Steak frites became a defining dish of Parisian bistros in the 19th and 20th centuries, its simplicity and reliance on quality ingredients and technique making it a benchmark by which many French cooks judge a kitchen's fundamentals.
It's best made fresh, since it can separate on reheating; if you must make it ahead, keep it warm (not hot) over a pan of warm water and whisk gently before serving.
Whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, which often brings the emulsion back together.
They likely weren't double-fried, or the oil temperature dropped — fry in two stages with a resting period in between for the crispest result.
Per serving (420g / 14.8 oz) · 4 servings total
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