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French Steak Frites

Steak frites is the ultimate weeknight solution when you're craving something hearty yet quick, combining perfectly seared steak with crispy fries for a satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or strip steaks about 1-inch thick
  • Salt and pepper to taste
  • 1 tbsp butter for basting, optional
For the Fries
  • 4 large russet potatoes
  • Vegetable, canola, or peanut oil for frying
For the Sauce
  • ½ cup unsalted butter melted and hot (115g)
  • 2 tbsp white wine vinegar
  • 2 tbsp water
  • 1 small shallot, finely chopped
  • 1 tsp dried tarragon (or 2 tsp fresh, chopped)
  • 1 pinch black pepper
  • Salt, to taste
  • Optional: chopped parsley or chervil to finish

Method
 

Preparation
  1. Peel and cut the potatoes into thin sticks. Soak the sticks in cold water for 30 minutes to remove excess starch.
  2. Drain and pat the potatoes dry with a paper towel.
Cooking the Fries
  1. Heat the oil to 150°C (300°F) in a heavy pot. Fry the potatoes for 5 minutes, allowing them to soften but not brown.
  2. Cool the fries on a rack to prevent steaming.
Cooking the Steak
  1. While the fries cool, season the steaks with salt and pepper.
  2. Preheat a skillet over medium-high heat. Sear the steak for 3–4 minutes on each side until browned. Optionally, baste with butter in the last minute.
  3. Remove the steak and let it rest for 10 minutes.
Final Cooking of Fries
  1. Increase the oil temperature to 190°C (375°F) and fry the potatoes until golden and crispy.
  2. Season the fries with salt immediately after frying.
Making the Sauce
  1. In a saucepan, combine white wine vinegar, water, shallots, tarragon, and black pepper. Simmer until reduced by half.
  2. Strain the reduction and keep it warm.
  3. In a heatproof bowl, whisk the egg yolks with the warm vinegar reduction over simmering water.
  4. Slowly whisk in the hot melted butter to create a smooth sauce.
  5. Adjust the seasoning if desired.
Serving
  1. Slice the rested steak against the grain, spoon warm Béarnaise sauce over the top, and serve with hot fries.
  2. Optionally, sprinkle fresh herbs over the dish.

Notes

Leftover steak can be stored in the fridge for up to 3 days. Fries are best enjoyed fresh but can last 2 days in storage. Reheat gently. Consider frying the potatoes in advance for convenience.