Steak Frites is a classic dish served in French bistros. It means “steak and fries”—a simple but delicious plate with juicy beef and crispy golden fries. What makes it extra special is the Béarnaise sauce, a creamy, buttery sauce with fresh herbs that pairs perfectly with the steak.
This dish looks like it came from a restaurant, but you can easily make it at home. With a few basic techniques, you’ll get crispy fries, tender steak, and a rich, tangy Béarnaise that ties everything together.
What Is Steak Frites?
Steak Frites is a popular meal from France and Belgium. It combines a well-cooked steak (like ribeye or strip steak) with thin, crispy fries—called frites in French.
It’s often served with a flavorful sauce. In this version, we use Béarnaise, made with butter, egg yolks, vinegar, and herbs like tarragon and shallots. It’s creamy, slightly tangy, and has a smooth texture that’s perfect with beef.
Why I Love This Recipe?
This dish is one of my favorites because it feels like a special treat, but it’s not hard to make. The steak is juicy and full of flavor, the fries are golden and crunchy, and the sauce adds something rich and unique.
I also love how everything can be made fresh in one kitchen. You don’t need a deep fryer or fancy tools—just good timing and a hot pan. The Béarnaise sauce might sound tricky, but if you follow the steps, it comes together beautifully and tastes amazing.
Key Ingredients & Substitutions
- Steak: Ribeye or strip steak, about 1-inch thick.
- Potatoes: Use russet or Yukon Gold potatoes for crispy fries.
- Oil for Frying: Vegetable, canola, or peanut oil.
- Salt & Pepper: Simple seasoning for the steak and fries.
For Béarnaise Sauce:
- Egg Yolks
- Butter (unsalted)
- White Wine Vinegar
- Shallots
- Tarragon (fresh or dried)
- Chervil or Parsley (optional)
- Black Pepper
Equipment You’ll Need
Cast Iron or Heavy Skillet: For searing steak.
Pot or Dutch Oven: For frying the potatoes.
Fine Mesh Strainer or Cheesecloth: To strain the sauce base.
Small Saucepan: For Béarnaise.
Whisk: To make the sauce smooth.
Thermometer: Optional but helpful for meat doneness and oil heat.
Step-by-Step Instructions for Steak Frites
Step 1: Make the Fries (Frites)
- Peel and Cut Potatoes: Slice into thin sticks, about ¼ inch thick. Soak in cold water for 30 minutes to remove starch.
- Blanch the Fries: Heat oil to 150°C (300°F). Fry potatoes for 5 minutes, then remove and let cool.
- Final Fry: Increase oil to 190°C (375°F). Fry again until golden and crispy (2–3 minutes). Drain on paper towels and season with salt.
Step 2: Cook the Steak
- Prep Steak: Let steak come to room temperature. Pat dry and season well with salt and pepper.
- Sear the Steak: Heat a skillet over high heat. Add oil and cook steak 3–4 minutes per side for medium-rare, adjusting for thickness.
- Butter Baste (Optional): In the last minute, add a knob of butter and spoon it over the steak.
- Rest the Steak: Let the meat rest 5–10 minutes before slicing.
Step 3: Make the Béarnaise Sauce
- Make Reduction: In a small saucepan, combine 2 tbsp white wine vinegar, 2 tbsp water, 1 finely chopped shallot, 1 tsp dried tarragon, and a pinch of pepper. Simmer until reduced by half. Strain and set aside.
- Melt Butter: Slowly melt ½ cup (115g) butter until hot.
- Whisk Egg Yolks: In a heatproof bowl, whisk 2 egg yolks with the warm vinegar reduction.
- Cook Gently: Place the bowl over a pot of simmering water (double boiler) and whisk constantly until slightly thickened.
- Add Butter: Slowly drizzle in melted butter while whisking constantly, until thick and smooth.
- Finish with Herbs: Stir in a little chopped tarragon or parsley. Season to taste with salt.
Step 4: Assemble and Serve
- Slice the Steak: Cut across the grain into slices.
- Plate It: Place fries beside the sliced steak. Spoon Béarnaise sauce generously over the meat. Garnish with more herbs if you like.
Expert Tips for the Best Steak Frites
Soaking fries in water helps them get crispy.
Let the steak rest before slicing so the juices stay inside. Make sure to not place it on plastic as it might melt under.
Whisk constantly while making Béarnaise to prevent the sauce from splitting.
Don’t rush the butter drizzle—slow and steady gives the smoothest sauce.
Serving Suggestions
Steak Frites is great with a light green salad, sautéed spinach, or roasted asparagus. A glass of red wine like Bordeaux or Pinot Noir makes the meal feel truly French.
For dessert, something simple like a Flan Pâtissier (French custard tart) or chocolate mousse is a perfect match. This dish is perfect for a special dinner or a cozy weekend meal at home.
Make-Ahead and Storage
- Fries: Can be blanched ahead and fried fresh when ready.
- Steak: Best cooked fresh.
- Béarnaise Sauce: Should be made fresh and served warm. You can keep it warm for up to 30 minutes over very low heat.
Frequently Asked Questions (FAQ)
Can I use another cut of steak?
Yes! Strip steak, sirloin, or filet mignon all work well for steak frites.
Can I make Béarnaise sauce ahead?
It’s best served fresh. You can keep it warm for 20–30 minutes, but don’t refrigerate or reheat it later.
How do I know the steak is medium-rare?
Use a thermometer. Medium-rare is about 130°F (54°C) after resting.
French Steak Frites Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 serving 1x
Description
This Steak Frites with Béarnaise Sauce Recipe is a must try! Juicy seared steak, golden crispy fries, and rich Béarnaise sauce—this classic French bistro-style meal is full of flavor and perfect for special dinners at home.
Ingredients
For the Steak and Fries
- 2 ribeye or strip steaks (about 1-inch thick)
- Salt and pepper
- 4 large russet potatoes
- Vegetable, canola, or peanut oil (for frying)
- 1 tbsp butter (for basting, optional)
For the Béarnaise Sauce
- 2 egg yolks
- 1/2 cup (115g) unsalted butter, melted and hot
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 small shallot, finely chopped
- 1 tsp dried tarragon (or 2 tsp fresh, chopped)
- Pinch of black pepper
- Salt, to taste
- Optional: chopped parsley or chervil to finish
Instructions
- Soak and Blanch Fries: Peel and cut potatoes into thin sticks. Soak in cold water for 30 minutes, then drain and pat dry. Fry at 150°C (300°F) for 5 minutes. Let cool on a rack.
- Sear the Steak: Pat steaks dry, season well with salt and pepper. Sear in hot skillet with a little oil for 3–4 minutes per side. Add butter and spoon over the steak for flavor. Let rest 10 minutes.
- Final Fry: Raise oil to 190°C (375°F). Fry potatoes again until golden and crispy. Season with salt.
- Make the Sauce Base: In a small saucepan, combine vinegar, water, shallots, tarragon, and pepper. Simmer until reduced by half. Strain and keep warm.
- Whisk Egg Yolks: In a heatproof bowl, whisk egg yolks with warm vinegar reduction. Place over simmering water and whisk constantly until thickened slightly.
- Add Butter Slowly: While whisking, slowly pour in the hot melted butter to create a smooth, thick sauce.
- Finish the Sauce: Stir in a pinch of salt and a little extra chopped herbs.
- Serve: Slice steak, spoon Béarnaise over top, and serve with hot fries on the side.
Notes
You can double the sauce if you want extra for dipping fries.
Use fresh tarragon if possible—it gives the best flavor.
Keep sauce warm over a bowl of hot water, but don’t reheat directly or it might split.
Cold-start frying is helpful if you want to skip blanching—start fries in cold oil and heat slowly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 720 kcal
- Sugar: 2g
- Fat: 48g
- Saturated Fat: 20g
- Carbohydrates: 36g
- Protein: 35g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
