Steak Frites Recipe: A Classic French Bistro Dish You Can Master at Home

Imagine This: Perfectly Seared Steak with Golden, Crispy Fries

What if you could enjoy a restaurant-quality meal right in your kitchen? Steak Frites, a French bistro classic, is the perfect dish to bring the charm of Paris to your dinner table. This iconic pairing of juicy, perfectly cooked steak and crispy, golden fries is comforting yet elegant. And with a luscious béarnaise sauce drizzled on top, it’s a meal that feels indulgent in every bite.

You might think a dish like this is reserved for fine dining, but the truth is, you can make it yourself with just a little patience and attention to detail. Ready to learn the secrets to mastering Steak Frites? Let’s dive in.

Why You’ll Love Steak Frites

Steak Frites is more than just a meal—it’s an experience. Here’s why you’ll fall in love with this dish:

• Restaurant-Quality at Home: Perfectly cooked steak and fries that rival any steakhouse.
• Customizable Fries: Choose your favorite cut—thin, thick, or classic French-style.
• Decadent Béarnaise Sauce: The tarragon-infused sauce adds a luxurious, tangy finish to the dish.
• Great for Any Occasion: From weeknight dinners to special celebrations, Steak Frites fits every occasion.

Ingredients for Steak Frites

Before you get started, gather all your ingredients. This recipe is divided into three parts: the steak, the fries, and the béarnaise sauce.

For the Fries

Ingredient	Quantity	Notes
Russet potatoes	4	Perfect for crispy fries
Neutral oil (like canola)	Enough for frying	Neutral oils withstand high heat
Salt	To taste	Enhances flavor
Fresh parsley (optional)	For garnish	Adds a touch of freshness

For the Steak

Ingredient	Quantity	Notes
Ribeye steaks	2–4	Choose high-quality, well-marbled cuts
Salt	To taste	For seasoning the steaks
Black pepper	To taste	Enhances the flavor of the steak

For the Béarnaise Sauce

Ingredient	Quantity	Notes
Shallot	1, finely minced	Adds a mild, sweet onion flavor
Egg yolks	1–2	Helps create a creamy sauce
Red wine vinegar	2.5 tsp	Adds acidity to balance flavors
White wine	2.5 tsp	Provides a tangy base
Fresh tarragon	1.5 Tbsp, chopped	Essential for authentic béarnaise
Dried tarragon	1 tsp	Adds depth of flavor
Chives	1 Tbsp, chopped	Adds a fresh herbal note
Tabasco sauce	2 squirts	For a subtle kick
White pepper	¼ tsp	Enhances the sauce without overpowering
Butter	8 oz, melted	Forms the creamy base of the sauce

How to Make Steak Frites

Making Steak Frites at home requires a few steps, but the results are worth it. Follow this guide to create a dish that’s perfectly balanced and full of flavor.

Part 1: The Fries

1. Prep the Potatoes

• Peel the russet potatoes and cut them into your desired fry thickness. Classic French fries are about ¼ inch thick, but you can customize this to your liking.
• Soak the cut potatoes in ice water for 2 hours or overnight. This removes excess starch, making your fries extra crispy.

2. First Fry

• Heat your oil to 275°F in a deep skillet or fryer.
• Drain and pat the potatoes dry, then fry them in batches for 5–6 minutes. The goal is to cook them through but not brown them yet.
• Remove the fries and place them on a baking sheet lined with paper towels. Freeze them for 30–45 minutes to lock in their shape and texture.

3. Second Fry

• Heat the oil to 375°F.
• Fry the potatoes again in batches until golden brown and crispy. This usually takes 2–4 minutes.
• Sprinkle with salt immediately after frying and garnish with fresh parsley if desired.

Part 2: The Steak

1. Prepare the Steaks

• Season the ribeye steaks generously with salt on both sides. Let them rest in the fridge for about an hour to dry brine. This enhances flavor and tenderness.
• Bring the steaks to room temperature before cooking—this ensures even cooking.

2. Sear the Steaks

• Heat a cast iron skillet on high for 2 minutes. Pat the steaks dry with paper towels to remove any moisture.
• Sear the steaks for 3 minutes on each side for medium-rare, adjusting the time depending on thickness and your desired doneness.
• Let the steaks rest for 5–10 minutes before slicing to retain their juices.

Part 3: The Béarnaise Sauce

1. Cook the Aromatics

• In a skillet over medium-low heat, combine the minced shallot, red wine vinegar, white wine, fresh tarragon, dried tarragon, and chives. Cook until the liquid reduces completely, stirring often. Let it cool.

2. Whisk the Egg Yolks

• In a large metal or glass bowl, whisk together the egg yolks, 2 tablespoons of melted butter, the cooked aromatics, white pepper, and Tabasco.

3. Create a Double Boiler

• Place the bowl over a saucepan filled with ⅓ water, simmering on medium heat. Whisk vigorously until the yolks thicken and turn pale yellow. This should take about 2 minutes. Be careful not to scramble the eggs!

4. Emulsify the Butter

• Off the heat, slowly drizzle in the remaining melted butter while whisking continuously until the sauce is smooth and creamy.

Assembling the Dish

• Plate your steak slices on one side of the dish.
• Pile the golden fries on the other side.
• Drizzle the béarnaise sauce over the steak or serve it in a small bowl for dipping.
• Garnish with fresh chives and black pepper for the finishing touch.

Tips for the Best Steak Frites

• Use High-Quality Ingredients: The better the steak, butter, and herbs, the better your dish will taste.
• Don’t Skip Resting: Letting the steak rest locks in the juices and keeps it tender.
• Double-Fry the Fries: The two-step frying process is key to achieving fries that are crispy on the outside and soft on the inside.
• Keep an Eye on the Sauce: Béarnaise requires constant whisking to prevent the eggs from scrambling.

Nutritional Information

Here’s an approximate breakdown of the nutritional values per serving (based on 4 servings):

Nutrient	Amount Per Serving
Calories	750
Total Fat	55g
Saturated Fat	25g
Carbohydrates	45g
Protein	35g
Sodium	600mg

Creative Variations for Steak Frites

Looking to switch things up? Here are some fun variations to try:

1. Truffle Fries

• Toss the fries with truffle oil and Parmesan cheese for a gourmet twist.

2. Herb-Crusted Steak

• Rub the steak with garlic and rosemary before searing for extra flavor.

3. Garlic Béarnaise

• Add minced garlic to the béarnaise sauce for a rich, garlicky kick.

4. Sweet Potato Frites

• Swap russet potatoes for sweet potatoes to create a slightly sweeter, healthier version.

FAQs About Steak Frites Recipe

1. What is the best cut of steak for Steak Frites?

Ribeye is the most popular choice because of its marbling and flavor, but sirloin or filet mignon also work well.

2. Can I bake the fries instead of frying them?

Yes! Toss the potato sticks in oil, spread them on a baking sheet, and bake at 425°F until crispy.

3. How do I store leftovers?

Store the fries and steak separately in airtight containers in the fridge. Reheat in the oven for best results.

4. Is Béarnaise sauce difficult to make?

It requires attention and whisking, but it’s manageable if you don’t walk away from the process.

5. Can I make this dish ahead of time?

You can prep the fries and béarnaise sauce in advance, but cook the steak fresh for the best results.

6. What wine pairs well with Steak Frites?

A full-bodied red wine, like Cabernet Sauvignon or Malbec, pairs beautifully with this dish.

Conclusion: Elevate Your Dinner with Steak Frites

If you’ve been craving a restaurant-quality meal without leaving your home, Steak Frites is the perfect dish to try. With juicy, perfectly cooked steak, crispy double-fried fries, and a luxurious béarnaise sauce, this classic French recipe feels indulgent yet achievable.

So why not give it a go? Gather your ingredients, sharpen your knives, and prepare to impress yourself and anyone lucky enough to join you at the table.

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