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 - EasyWorldRecipes

Name: French Steak Frites Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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); 2 egg yolks; ½ 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

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

Units Scale

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