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I'm spilling my hidden home-style Steak Frites formula today! This stunning combo of tender steak and crunchy fries comes with a knockout Béarnaise drizzle that I mastered while working in kitchens. Between us, after whipping up this sauce more than 50 times before letting customers try it, I've learned every little trick. My take on classic Béarnaise puts a twist on what's basically hollandaise's sophisticated relative loaded with tarragon and shallots.
What Makes This Approach Shine
This meal has a treasured spot in my cooking rotation and family dinners. The fries turn unbelievably crunchy thanks to frying twice with a cool freezing step in the middle. And that Béarnaise drizzle? It hits the sweet spot between rich and zippy. When I made this for guests last weekend, everybody kept dipping everything in the sauce!
Your Ingredient List
- Ribeye Steaks: 2 pieces, given salt and a brine bath for 1 hour while chilling.
- Potatoes: Skin removed and sliced to your preferred fry thickness (dunked in cold water for 2 hours or left overnight).
- Tarragon: Both fresh sprigs and dried flakes for the Béarnaise mixture.
- Shallots: Diced small for sauce flavoring.
- Chives: Scattered over your cooked meat.
- Vinegar & Wine: Any kind you like works in the sauce.
- Butter: Standard or browned variety (melted then cooled before mixing).
- Egg Yolks: 2 yolks go into your Béarnaise.
- Tabasco Sauce: Gives your Béarnaise a slight heat boost.
- Oil: For cooking potatoes (first at 275°F, then again at 375°F).
Creating Your Masterpiece
- Begin With French Fries
- Slice potatoes into matching strips and drop them in ice water. This removes excess starch and guarantees super crunchy results.
- Handle Your Meat
- Sprinkle salt on those gorgeous ribeyes and let them rest in the refrigerator about an hour.
- Initial Cooking Round
- Warm oil to 275°F. Thoroughly dry potatoes and fry until just soft inside. Stick them in the freezer afterward—this trick leads to incredibly crunchy fries.
- The Star Sauce
- Simmer shallots, tarragon and chives with wine and vinegar until it thickens up. Cool it down, then mix with egg yolks, butter and a tiny splash of Tabasco. Gently heat while constantly stirring until it's smooth and shiny.
- Tackle The Steaks
- Get your pan super hot. Wipe steaks completely dry and sear them well. Let them sit afterward—they need to relax!
- Last Frying Session
- Heat oil up to 375°F and drop those potatoes in again until they're golden brown and super crisp. Sprinkle with salt and parsley right away.
- Putting It All Together
- Cut your meat, place everything on plates and pour that beautiful Béarnaise over the top.
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Swap Things Around
Don't have time for homemade fries? Grab a bag from the freezer section—I won't judge! The sauce works great with either fresh or dried tarragon but combining both gives amazing flavor. And don't worry about sticking with ribeye—any steak cut you love will work just fine.
Pro Tips From Me
That twice-fried method really can't be beat for super crunchy fries. Got an air fryer handy? That'll work too! For Béarnaise, regular butter actually tastes better than clarified—take my word on this one. Just keep stirring those eggs until they look pale yellow—that's when you know you've nailed the sauce.
Easy Troubleshooting
Sauce looking too thick? Add a tiny bit of warm water. Too much heat? More butter will calm it down. Fries not crunchy enough? Make sure they're completely frozen before the second fry and double-check your oil temp.
Way Too Good To Keep Secret
This Steak Frites creation is something I'm truly proud of. It perfectly balances fancy restaurant vibes with homey comfort eating. Once you get the hang of it, you'll be dishing up professional-quality meals from your own kitchen. Now go cook something amazing!
Recipe Questions & Answers
- → Why do I need to soak potatoes before frying?
Cold water gets rid of extra starch, which helps fries stay crispy. It also keeps them from turning brown and falling apart.
- → How can I make bearnaise sauce perfectly?
Keep whisking and control the heat carefully. Add butter slowly and make sure the eggs don’t scramble by keeping the sauce from getting too hot. Prep everything before starting for a smoother process.
- → Can I prepare anything for this ahead of time?
Yes, you can soak and partially fry the potatoes earlier. Freeze them after the first fry. As for the bearnaise, it’s best made fresh because reheating it is tricky.
- → How do I know when the steak is ready?
Use a thermometer for accuracy—135°F for medium-rare. Or press the steak—it should feel like the soft spot on your palm when you make an OK sign.
- → Why fry the potatoes twice?
The first round cooks the inside, and the second frying makes the outside crunchy and golden. This method gives you fries that are soft in the middle and crisp on the surface.