I love this recipe because every component adds something special to the plate. The double-fried potatoes turn perfectly crisp on the outside while staying fluffy inside. The dry-brined ribeye develops incredible flavor and a beautiful crust when seared. The béarnaise sauce adds a creamy, buttery finish with fresh herbs that make the entire meal feel elegant and comforting at the same time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Frites
4 russet potatoes, peeled and cut into fries
Ice water for soaking
Neutral oil for frying
Salt to taste
Chopped parsley for garnish
For the Steak
2 ribeye steaks
2 teaspoons kosher salt
Black pepper to taste
Chopped chives for topping
For the Béarnaise Sauce
1 shallot, finely minced
1 1/2 tablespoons fresh tarragon, chopped
1 teaspoon dried tarragon
1 tablespoon fresh chives, chopped
2 1/2 teaspoons red wine vinegar
3 egg yolks
16 tablespoons unsalted butter, melted and cooled
1/4 teaspoon white pepper
2 squirts Tabasco sauce
Directions
I begin by soaking the peeled and cut potatoes in a bowl of ice water for at least 2 hours or overnight. This helps remove excess starch and creates crispier fries.
For the steaks, I season the ribeyes evenly with kosher salt and place them on a wire rack over a baking sheet. I refrigerate them uncovered for about 1 hour, then allow them to come to room temperature before cooking.
I heat neutral oil in a heavy pot to 275°F (135°C). After thoroughly drying the potatoes, I fry them in batches for 5 to 6 minutes until soft and fully cooked but not browned. I transfer them to a paper towel-lined tray and freeze them for 30 to 45 minutes.
To prepare the herb reduction, I combine the shallot, fresh tarragon, dried tarragon, chives, and red wine vinegar in a skillet over medium-low heat. I cook the mixture until the liquid is absorbed, then let it cool.
For the béarnaise sauce, I bring a small saucepan of water to a gentle simmer. In a heatproof bowl, I whisk together the egg yolks, a small amount of melted butter, the herb mixture, white pepper, and Tabasco sauce.
I place the bowl over the simmering water and whisk constantly until the mixture becomes pale, creamy, and thick. Slowly, I drizzle in the remaining melted butter while whisking continuously until the sauce becomes smooth and emulsified.
I increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden brown and crispy. I season them immediately with salt and parsley.
To cook the steaks, I heat a cast-iron skillet until very hot. I season the steaks with black pepper and sear them for several minutes per side until a rich crust forms and the desired internal temperature is reached.
After resting the steaks for several minutes, I slice them and serve alongside the crispy fries and warm béarnaise sauce. I finish the dish with chopped chives.
Servings and timing
Servings: 2 servings
Prep Time: 35 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours 45 minutes
Total Time: 4 hours
Variations
I sometimes use New York strip steak instead of ribeye for a leaner option.
For extra flavor, I add garlic and thyme to the skillet while basting the steak with butter.
I occasionally sprinkle parmesan cheese over the fries for a richer finish.
When I want a spicier sauce, I add extra Tabasco or a pinch of cayenne pepper.
I like serving the dish with roasted asparagus or a simple green salad on the side.
storage/reheating
I store leftover steak and fries separately in airtight containers in the refrigerator for up to 3 days. I reheat the fries in the oven or air fryer to restore their crispiness. For the steak, I warm it gently in a skillet over low heat to avoid overcooking. The béarnaise sauce is best enjoyed fresh, but I can carefully reheat it over low heat while whisking gently.
FAQs
Why should I soak the potatoes before frying?
I soak the potatoes to remove excess starch, which helps the fries become crispier after frying.
What is the benefit of dry brining the steak?
I dry brine the steak because it helps season the meat deeply and creates a better crust during searing.
Can I make the béarnaise sauce ahead of time?
I prefer making it fresh, but I can keep it warm for a short time over very low heat while whisking occasionally.
How do I know when the steak is done?
I use a meat thermometer to check the internal temperature. For medium-rare, I aim for about 130–135°F before resting.
Can I bake the fries instead of frying them?
Yes, I can bake or air fry the potatoes, though the texture will not be quite as crisp as traditional double-fried frites.
Conclusion
This steak frites recipe delivers the perfect combination of crispy fries, flavorful steak, and creamy béarnaise sauce. I love how every element works together to create a meal that feels luxurious yet comforting. Whether I make it for a special dinner or simply to enjoy a restaurant-style experience at home, it always turns out satisfying and impressive.
Classic steak frites recipe with juicy ribeye steak, crispy golden fries, and rich homemade béarnaise sauce. A restaurant style dinner perfect for special occasions.
Author:Emma
Prep Time:35 minutes
Cook Time:40 minutes
Total Time:4 hours
Yield:2 servings
Category:Dinner
Method:Frying & Pan-Searing
Cuisine:French
Diet:Gluten Free
Ingredients
For the Frites
4 russet potatoes, peeled and cut into fries
Ice water for soaking
Neutral oil for frying
Salt to taste
Chopped parsley for garnish
For the Steak
2 ribeye steaks
2 tsp kosher salt
Black pepper to taste
Chopped chives for topping
For the Béarnaise Sauce
1 shallot, finely minced
1½ tbsp fresh tarragon, chopped
1 tsp dried tarragon
1 tbsp fresh chives, chopped
2½ tsp red wine vinegar
3 egg yolks
16 tbsp unsalted butter, melted and cooled
¼ tsp white pepper
2 squirts Tabasco sauce
Instructions
Step 1: Prepare the Potatoes
Place the cut potatoes in a large bowl of ice water and soak for at least 2 hours or overnight. This removes excess starch and helps create extra crispy fries.
Drain and dry the potatoes thoroughly before frying.
Step 2: Dry Brine the Steaks
Season the ribeye steaks evenly with kosher salt and place them on a wire rack over a baking sheet.
Refrigerate uncovered for 1 hour, then allow the steaks to come to room temperature before cooking.
Step 3: First Fry
Heat neutral oil in a heavy pot to 275°F (135°C).
Fry the potatoes in batches for 5–6 minutes until soft and cooked through without browning.
Transfer to a paper towel-lined tray and freeze for 30–45 minutes.
Step 4: Prepare the Herb Reduction
In a skillet over medium-low heat, combine:
Shallot
Fresh tarragon
Dried tarragon
Chives
Red wine vinegar
Cook until the liquid is nearly absorbed, then cool completely.
Step 5: Make the Béarnaise Sauce
Bring a small saucepan of water to a gentle simmer.
In a heatproof bowl, whisk together:
Egg yolks
A small amount of melted butter
Herb mixture
White pepper
Tabasco sauce
Place the bowl over the simmering water and whisk constantly until pale, creamy, and thickened.
Slowly drizzle in the remaining melted butter while whisking continuously until smooth and emulsified.
Step 6: Second Fry
Increase oil temperature to 375°F (190°C).
Fry the potatoes again until golden brown and crispy.
Season immediately with salt and chopped parsley.
Step 7: Cook the Steak
Heat a cast-iron skillet over high heat until very hot.
Season the steaks with black pepper and sear for several minutes per side until a rich crust forms and the desired doneness is reached.
Let the steaks rest for several minutes before slicing.
Step 8: Serve
Serve sliced steak alongside crispy fries and warm béarnaise sauce.
Finish with chopped chives and extra herbs if desired.
Notes
Tips for Best Results
Soaking potatoes removes starch for crispier fries.
Double frying creates the perfect crispy exterior and fluffy center.
Use a meat thermometer for accurate steak doneness.
Rest the steak before slicing to retain juices.
Whisk béarnaise sauce constantly to prevent curdling.
Serving Suggestions
Serve with roasted asparagus or a fresh green salad.
Pair with garlic butter mushrooms for a steakhouse-style meal.
Add parmesan cheese to fries for extra flavor.
