Steak frites with béarnaise was one of the first dishes I learned to perfect in a professional kitchen. I cooked it dozens of times before it ever made it to a guest’s plate, and here I share the techniques I learned so you don’t have to figure them out the hard way. From soaking the potatoes in ice water to strip excess starch to the double-fry method that locks in a tender interior and shattering exterior, this is your guide to restaurant-quality steak frites at home.
Table of Contents
- What Are Steak Frites?
- About the Taste
- Tips and Tricks For Béarnaise Sauce
- Prep the Ingredients
- Ingredient Swaps
- The Perfect Pairings
- Steak Frites FAQ
- Nadia’s Tips
- Steak Frites Recipe
What Are Steak Frites?
Steak frites simply means steak and fries. It’s a classic bistro plate in France and Belgium: a quick-cooking, flavorful cut of beef served alongside a heap of hot, crispy fries. Many brasseries use hanger or bavette, but here the dish is elevated with a well-marbled ribeye and a from-scratch béarnaise. The flavors rely on high-quality ingredients—unsalted butter, fresh tarragon and shallots—to create a sauce that’s rich, bright and utterly delicious.
About the Taste
The steak benefits hugely from a dry brine: salt the surface and refrigerate uncovered to season the meat deeply and to dry the exterior. That dry surface is essential for a deep, golden crust and an intense sear. The béarnaise adds a silky, buttery, herb-forward finish that balances the steak’s richness.
Russet potatoes are the best choice for fries because their high starch content produces a fluffy interior and a crisp exterior when double-fried. Yes, it takes a little extra time, but the contrast between tender inside and crackling outside is worth it—especially when dipping into that velvety sauce.
Tips and Tricks For Béarnaise Sauce
Béarnaise can intimidate home cooks, but it’s fundamentally about temperature control and building a stable emulsion. That means working gently over indirect heat, using egg yolks to bind the sauce and adding warm butter slowly so the mixture stays smooth and glossy.
Key professional techniques to prevent the sauce from breaking or scrambling:
- Control the heat: Keep the water for your double boiler at a barely simmering point. The bottom of the bowl must not touch the water.
- Cool components: Let melted butter and the shallot-tarragon reduction cool until just warm before you add them to raw yolks; piping-hot butter will break the emulsion.
- Whisk constantly: Whisk the yolks until pale and thick, then remove from heat. When adding butter, start drop by drop while whisking, then move to a slow steady stream as the sauce begins to thicken.
- Rescue a broken sauce: Add a splash of boiling water and whisk vigorously. If that fails, whisk a fresh yolk with a little warm water in a clean bowl and slowly incorporate the broken sauce into it.
Prep the Ingredients
The Frites
- Peel and cut the potatoes up to 24 hours ahead and soak them in ice water for at least 2 hours to remove surface starch—this yields cleaner, crispier fries.
- Have a sheet pan ready to chill the blanched fries in the freezer between fry sessions; that step helps lock in a fluffy interior.
- Dry the potatoes thoroughly before frying—moisture causes oil splatter and prevents a crisp fry.
The Steak
- Dry-brine the ribeyes with kosher salt at least 1 hour before cooking to season deeply and dry the surface for a superior sear.
- Bring steaks to room temperature about 30 minutes before cooking for even doneness.
- Pat steaks dry with paper towels right before searing to ensure the best crust.
The Béarnaise Sauce
- Melt the butter ahead of time so it can cool until just warm. Hot butter will scramble the yolks.
- Finish your mise en place: chop shallots, tarragon and chives and measure the vinegar and wine so the reduction is ready as soon as you need it.
- Use only an inch of water in the saucepan for the double boiler and confirm the bowl doesn’t touch the water to avoid overheating the yolks.
Ingredient Swaps
- Russet potatoes: Yukon Golds are a good swap for a creamier fry, though they’ll be slightly less crisp.
- Ribeye: New York strip or hanger steak work well—adjust sear times for thinner cuts.
- Fresh tarragon: If unavailable, double the amount of dried tarragon (about 2 teaspoons) to approximate the flavor.
- White wine: Replace with additional red wine vinegar or a splash of lemon juice if you prefer not to use wine.
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The Perfect Pairings
Start with a sweet, tangy cocktail. For an appetizer, fried scallops reuse the oil and impress. A crisp wedge salad pairs nicely, and finish the meal with a warm bread pudding for a cozy dessert.
Cocktails
Prickly Pear Cocktail
Appetizers
Scallop Fritters
Sides
Handheld Wedge Salad 🥬
Desserts
Caramel Apple Bread Pudding
Steak Frites FAQ
Traditional bistros favor hanger or skirt, but a well-marbled ribeye delivers exceptional flavor and tenderness at home. Dry-brining helps render the fat and produce a buttery interior with a caramelized crust.
Medium-rare is the industry standard and showcases the meat’s texture best. Pull the steak from the pan around 130°F to allow carryover cooking during resting. If you prefer a higher doneness, avoid exceeding medium to keep the steak tender.
Always slice against the grain—cut across the muscle fibers to shorten them and ensure each bite is tender.
Yes. Peel, slice and soak potatoes in ice water up to 24 hours in advance. Refrigerate them while soaking to remove excess starch and achieve the ideal texture when fried.
Nadia’s Tips
- The Frites: The double fry is worth the effort. Alternatively, air fry at 300°F until tender, freeze briefly, then finish at 400°F until crisp.
- The Butter: Traditional béarnaise uses clarified butter, but whole butter gives a silkier texture. For a deeper flavor, try brown butter.
- The Emulsion: Béarnaise demands attention. Keep strict temperature control: cool your butter and reduction, keep the double boiler at a gentle simmer, whisk vigorously, and remove from heat as soon as the yolks thicken.
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2 servings
Equipment
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knife
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cutting board
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large mixing bowls
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wire rack
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baking sheet
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heavy-bottomed pot or dutch oven for frying
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spider strainer or slotted spoon
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Skillet
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small saucepan
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glass or metal mixing bowl (for double boiler)
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whisk
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cast-iron skillet
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Meat Thermometer
Ingredients
The Frites
- 4 russet potatoes, peeled and cut into fries
- ice water, for soaking
- neutral oil, for frying
- salt, to taste
- parsley, chopped, to taste
The Steak
- 2 ribeye steaks
- 2 tsp kosher salt, for brining
- black pepper, to taste
- chives, chopped, for topping
The Béarnaise Sauce
- 1 shallot, brunoise
- 1 ½ tbsp fresh tarragon, chopped
- 1 tsp dried tarragon
- 1 tbsp fresh chives, chopped
- 2 ½ tsp red wine vinegar
- 2 ½ tsp white wine
- 3 egg yolks
- 16 tbsp unsalted butter, melted and cooled
- ¼ tsp white pepper
- 2 squirts Tabasco sauce
Instructions
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Prep the Potatoes: Soak peeled and cut potatoes in ice water for at least 2 hours or overnight to remove excess starch.
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Dry Brine the Steak: Season ribeyes with kosher salt, place on a wire rack over a baking sheet and refrigerate uncovered for 1 hour. Bring to room temperature before cooking.
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Blanch the Fries: Heat neutral oil to 275°F (135°C). Pat potatoes completely dry and fry in batches 5–6 minutes until soft. Drain on paper towels and chill on a sheet pan in the freezer for 30–45 minutes.
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Herb Reduction: Combine shallot, fresh and dried tarragon, chives, red wine vinegar and white wine in a skillet over medium-low. Cook until the liquid is absorbed, then remove from heat and cool.
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Make the Béarnaise: Simmer an inch of water in a saucepan. In a bowl whisk egg yolks with a small amount of the melted, cooled butter, the cooled herb reduction, white pepper and Tabasco. Place the bowl over the simmering water and whisk until pale and thick (about 2 minutes). Remove from heat and slowly drizzle in the remaining butter while whisking until fully emulsified. (If sauce looks broken, add a splash of hot water and whisk or rescue with a fresh yolk.)
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Sear the Steaks: Preheat a cast-iron skillet on high. Pat steaks dry and sear about 3 minutes per side for medium-rare (adjust time for thickness). Remove and let rest.
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Crisp the Fries: Heat oil to 375°F (190°C) and fry the chilled potatoes in batches until golden and crisp. Toss immediately with salt and parsley.
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Serve: Slice rested steaks against the grain, spoon béarnaise over the top, finish with black pepper and chives, and serve hot fries alongside.
Notes
Steak Doneness Guide
Times below are for a 1-inch ribeye starting at room temperature. Pull the steak from the pan about 5°F (3°C) before your target temperature to allow for carryover cooking.
- Rare: 2 mins/side | 120°F–125°F (49°C–52°C)
- Medium-Rare: 3 mins/side | 130°F–135°F (54°C–57°C)
- Medium: 4 mins/side | 140°F–145°F (60°C–63°C)
- Medium-Well: 5 mins/side | 150°F–155°F (66°C–68°C)
- Well-Done: 6 mins/side | 160°F (71°C)
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.