Crispy Steak Bearnaise (Printable Version)
Cook up this French favorite at home. Juicy ribeye, ultra-crispy fries, and silky, buttery bearnaise sauce made fresh.
# What You'll Need:
01 -
1 finely chopped shallot.
02 -
1 to 2 egg yolks.
03 -
2.5 teaspoons each of red wine and vinegar.
04 -
2.5 teaspoons white wine.
05 -
1 1/2 tablespoons chopped fresh tarragon.
06 -
1 teaspoon tarragon, dried.
07 -
1 tablespoon fresh chives, plus extra for garnish.
08 -
8 oz melted unsalted butter.
09 -
Two dashes of Tabasco.
10 -
1/4 teaspoon white pepper.
11 -
Season with salt and black pepper.
12 -
2 to 4 ribeye cuts.
13 -
4 large russet potatoes.
14 -
Neutral oil for frying.
15 -
Salt and pepper to your liking.
16 -
Fresh parsley for garnish.
# Steps to Follow:
01 -
Slice potatoes into fry shapes after peeling.
02 -
Place your fries in icy water for 2 hours or leave them in overnight.
03 -
Sprinkle salt on the ribeyes and chill in the fridge for 1 hour.
04 -
Heat your frying oil to 275°F and cook the fries for about 5-6 minutes so they soften.
05 -
Put fries in the freezer for half an hour to 45 minutes.
06 -
Cool down melted butter slightly.
07 -
Simmer shallot, vinegar, wine, tarragon, and chives until the liquid is gone.
08 -
Allow the cooked mixture to cool down for a bit.
09 -
Whisk the yolks with a couple of tablespoons of butter, herbs, Tabasco, and white pepper.
10 -
Using a bowl over steaming water, whisk for 2 minutes until thickened.
11 -
Slowly stir in the rest of the melted butter.
12 -
Let ribeye steaks sit out until they're room temp.
13 -
In a hot cast iron pan, sear steaks for about 3 minutes on each side for medium rare.
14 -
Take the steaks off the heat and let them sit for a bit.
15 -
Crank your oil to 375°F and fry until crispy and golden.
16 -
Toss your fries with parsley and some salt.
17 -
Put sliced steaks on a plate with bearnaise, fries, chives, and a crack of black pepper.
# Additional Notes:
01 -
Frying twice makes fries extra crispy.
02 -
Keep whisking the bearnaise constantly so eggs don’t scramble.
03 -
Letting steaks rest locks in the juices before cutting.