Craving a timeless French bistro meal without leaving your kitchen? Steak Frites—tender, juicy steak paired with crispy, golden fries—is the perfect dish to bring a bit of Paris into your home. Whether you’re hosting a dinner party or just treating yourself, this meal is sure to impress with its balance of rich flavors and classic techniques. In this recipe, we’ll walk you through every step: hand-cut fries, perfectly seared ribeye steaks, and a luscious béarnaise sauce that ties it all together.
🥔 Ingredients
For the Fries:
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4 russet potatoes
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Neutral oil for frying
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Salt, to taste
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Fresh parsley, chopped (optional)
For the Steak:
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2–4 ribeye steaks
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Salt, to taste
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Black pepper, to taste
For the Béarnaise Sauce:
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1 shallot, finely minced
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1½ tablespoons fresh tarragon, chopped
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1 teaspoon dried tarragon
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1 tablespoon fresh chives, chopped
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2½ teaspoons red wine vinegar
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8 ounces unsalted butter
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1–2 egg yolks
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¼ teaspoon white pepper
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A few dashes of hot sauce (optional)
🔪 How to Make Steak Frites
Step 1: Prepare the Fries
1. Peel and Cut Potatoes
Start by peeling the russet potatoes, known for their high starch content—perfect for crisp fries. Cut them into uniform sticks for even cooking, whether you prefer thick-cut or shoestring style.
2. Soak in Ice Water
Place the cut potatoes in a bowl of ice water and soak for at least 2 hours (overnight is even better). This step removes surface starch, which helps your fries turn out crispy on the outside and fluffy inside.
3. First Fry
Heat neutral oil in a deep pan or Dutch oven to 275°F (135°C). Dry the potatoes thoroughly, then fry in batches for 5–6 minutes. They should be pale and soft but hold their shape. Drain on paper towels.
4. Freeze for Extra Crispiness
Spread the partially fried potatoes on a paper towel-lined baking sheet and freeze for 30–45 minutes. This ensures extra crunch during the final fry.
Step 2: Make the Béarnaise Sauce
1. Melt the Butter
Gently melt the butter over low heat and set it aside to cool slightly. Using unsalted butter allows for better control over seasoning.
2. Make the Herb Reduction
In a small saucepan, combine the minced shallot, fresh and dried tarragon, chives, and red wine vinegar. Simmer until the liquid reduces to a syrup. Let it cool.
3. Whisk the Yolks
In a heatproof bowl, whisk the egg yolks with the herb reduction, a bit of melted butter, white pepper, and optional hot sauce.
4. Cook Over a Double Boiler
Place the bowl over simmering water and whisk constantly until the mixture thickens to a pale yellow (about 2 minutes). Avoid overheating or the eggs may scramble.
5. Finish with Butter
Remove from heat and slowly whisk in the rest of the melted butter until the sauce becomes silky and pourable.
Step 3: Cook the Steaks
1. Season the Steaks
Bring your ribeye steaks to room temperature (about 30 minutes out of the fridge). Season generously with salt and black pepper.
2. Sear to Perfection
Heat a cast-iron skillet over high heat until smoking hot. Sear the steaks for 3–4 minutes per side for medium-rare. Adjust time based on your preferred doneness.
3. Let Them Rest
Transfer the steaks to a plate and let rest for 5 minutes to keep them juicy and flavorful.
Step 4: Finish the Fries
1. Heat the Oil Again
Increase the oil temperature to 375°F (190°C).
2. Second Fry
Fry the chilled potatoes in batches for 3–4 minutes until golden brown and crispy. Drain and season immediately with salt and a sprinkle of parsley, if desired.
🍽 Serving Suggestions
Plate each steak with a generous handful of fries and a drizzle of béarnaise sauce over the top or on the side for dipping. Pair with a glass of red wine or a crisp, dry rosé to elevate the experience even more.
💡 Chef’s Tips
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Use a thermometer for oil temperature to avoid soggy or burnt fries.
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Let the butter cool slightly before adding it to the egg yolks for better emulsification.
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Choose ribeye for its marbling and flavor, but sirloin or filet mignon also work beautifully.
❓ FAQ
Can I skip freezing the fries?
Technically, yes—but the freezing step makes a huge difference in crispiness. If you’re short on time, chill them in the fridge instead.
Can I use store-bought fries?
You can, but making them from scratch truly elevates this dish and gives it that authentic bistro touch.
How long does béarnaise sauce keep?
It’s best enjoyed fresh, but you can refrigerate leftovers for up to 1 day and gently reheat over low heat.
🧑🍳 Final Thoughts
Steak Frites may seem simple, but it’s a dish where every component matters—from the golden, double-fried potatoes to the expertly seared steak and herbaceous béarnaise sauce. With this guide, you can bring a taste of Paris into your kitchen and create a restaurant-worthy meal that feels both rustic and refined.