Sizzling Steak Frites Bearnaise Recipe: A French Classic Made Simple

Succulent beef sings when paired with classic steak frites bearnaise, a French culinary gem that dances on your palate.

Rich, golden-brown fries complement perfectly seared meat in this timeless dish.

Tender steak demands a sauce that elevates every bite with creamy, herbal complexity.

The béarnaise sauce brings luxurious depth to each slice of perfectly cooked meat.

Crisp, golden fries provide the ideal crunchy counterpoint to the steak soft interior.

Professional chefs and home cooks alike cherish this elegant combination of flavors and textures.

Prepare to experience a restaurant-quality meal that transforms an ordinary dinner into a sophisticated feast.

Steak Frites Bearnaise Unique Attractions

• Master Culinary Technique: Learn a classic French restaurant-style dish that elevates home cooking with professional-grade skills and precision.
• Gourmet Flavor Explosion: Combine perfectly seared ribeye with crispy golden fries and rich, velvety béarnaise sauce for an indulgent dining experience that tantalizes every taste bud.
• Restaurant-Quality Comfort: Recreate a luxurious steakhouse meal in your own kitchen, transforming an ordinary dinner into a special celebration of flavor and technique.
• Impressive Date Night Dish: Wow your partner with a sophisticated meal that showcases your cooking prowess and attention to delicious details.

Ingredients Checklist for Steak Frites Bearnaise

• Ribeye Steaks: A tender and flavorful cut of beef perfect for creating a classic steak dish.

• Russet Potatoes: Starchy potatoes ideal for creating crispy and fluffy french fries.

• Vegetable Oil: Neutral oil used for deep-frying the french fries to golden perfection.
• Salt, Black Pepper: Essential seasonings to enhance the natural flavors of the steak and fries.
• Chopped Parsley: A fresh herb that adds a bright garnish to the finished dish.

• Egg Yolks: The creamy base that helps emulsify and thicken the sauce.
• Butter: Provides rich flavor and creates a smooth, luxurious sauce texture.
• Shallots: A mild onion variety that adds depth to the sauce's flavor profile.
• Tarragon: A classic French herb that gives béarnaise its distinctive taste.
• Chives: A delicate onion-like herb used for garnishing and added flavor.
• White Wine Vinegar, White Wine: Acidic components that balance the richness of the sauce.
• White Pepper, Tabasco: Adds subtle heat and complexity to the béarnaise.

• Fresh Chives: A final touch of color and mild onion flavor to finish the dish.

How to Prepare Steak Frites Bearnaise

Step 1: Prepare Potato Base

Peel russet potatoes and slice into uniform fry shapes.

Submerge potato pieces in ice water bath to remove excess starch, allowing starches to release and ensuring crispier results later.

Step 2: Initial Potato Blanching

Drain potato pieces and thoroughly pat dry with clean kitchen towels.

Heat cooking oil to 275°F and gently fry potatoes until they are soft and pale, about 5-6 minutes.

This initial low-temperature fry creates tender interiors.

Step 3: Potato Chilling Process

Transfer partially cooked potato fries onto paper towel-lined baking sheet.

Place in freezer for 30-45 minutes to firm up and develop a crispy exterior during final frying.

Step 4: Steak Preparation

Remove ribeye steaks from refrigerator.

Season generously with kosher salt and allow to rest at room temperature, which helps achieve more even cooking.

Step 5: Create Bearnaise Foundation

• Egg yolks
• Shallots
• Fresh tarragon
• White wine vinegar
• White wine
• Butter

Combine shallots, herbs, vinegar, and wine in small skillet.

Reduce mixture until liquid disappears, creating concentrated flavor base.

Step 6: Construct Bearnaise Sauce

Whisk egg yolks with small amount of melted butter in heat-safe bowl.

Place bowl over gentle simmering water, whisking continuously until mixture becomes pale and thickened.

Slowly incorporate remaining butter while whisking to create smooth emulsion.

Step 7: Sear Steak

Heat cast iron skillet until extremely hot.

Place seasoned steak in pan, cooking 3-4 minutes per side for medium-rare.

Allow meat to develop beautiful golden-brown crust.

Step 8: Final Potato Frying

Increase oil temperature to 375°F.

Fry chilled potato pieces until deep golden and extraordinarily crispy.

Immediately season with sea salt and chopped parsley.

Step 9: Plate and Serve

Let steak rest briefly before slicing against grain.

Arrange sliced steak alongside crispy fries.

Generously drizzle bearnaise sauce over meat.

Garnish with fresh chives and cracked black pepper.

Expert Tips for Steak Frites Bearnaise Success

• Ice water bath removes excess starch, ensuring crispier and fluffier french fries with a perfect golden exterior.
• Refrigerating salted steaks for an hour helps concentrate flavors and creates a deliciously seasoned, tender meat texture.
• Constant whisking prevents egg yolks from scrambling and ensures a silky, smooth sauce with perfect consistency.
• Use a precise thermometer when frying to achieve restaurant-quality crispy fries without burning or undercooking.
• Allow steaks to rest after cooking so juices redistribute, guaranteeing a succulent and flavorful eating experience.

Steak Frites Bearnaise Creative Approaches

• Vegetarian Steak Alternative: Replace ribeye with grilled portobello mushroom or thick-cut cauliflower steak, marinated in herb-infused olive oil for rich, meaty flavor.
• Gluten-Free Adaptation: Use cornstarch instead of flour for thickening béarnaise sauce and ensure all ingredients are certified gluten-free.
• Low-Carb Version: Swap potato fries with roasted turnip or jicama sticks, seasoned with similar herbs and spices for a crispy, low-carbohydrate side.
• Dairy-Free Option: Substitute butter with clarified ghee or high-quality olive oil in béarnaise sauce, maintaining the classic emulsion technique while eliminating dairy components.

Serving Suggestions for Steak Frites Bearnaise

• French Bistro Style: Arrange the steak slices elegantly fanned out on one side of a white plate, crispy golden fries stacked artfully alongside, with a small ramekin of béarnaise sauce perfectly positioned for dipping.
• Rustic Steakhouse Platter: Serve on a large wooden cutting board with the steak resting on a bed of fresh herbs, fries scattered around, and béarnaise sauce in a vintage ceramic dish for a warm, inviting presentation.
• Gourmet Date Night Plate: Create an intimate dining experience by plating on warmed plates, drizzling béarnaise sauce in an artistic swirl, placing fries in a neat stack, and positioning sliced steak at an elegant angle.

Best Storage for Steak Frites Bearnaise

• Store remaining steak and fries in separate airtight containers in the refrigerator for up to 2-3 days to maintain optimal flavor and texture.
• Warm the steak gently in a low-temperature oven at 120°C (250°F) to prevent overcooking, and crisp up fries in an air fryer or hot oven to restore their crunchiness.
• Keep leftover sauce in a sealed container in the refrigerator for 1-2 days. Gently reheat using a double boiler method, whisking constantly to prevent separation.
• While not ideal, you can freeze cooked steak for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.

FAQs

• What is bearnaise sauce made of?

The sauce combines egg yolks, melted butter, white wine vinegar, shallots, tarragon, chives, white pepper, and Tabasco, carefully whisked over gentle heat to create a smooth, creamy emulsion.

• Why do I need to soak potatoes before making fries?

Soaking potatoes in ice water removes excess starch, which helps create crispier and more golden french fries with a better texture and less likelihood of sticking together during frying.

• How do I know when my steak is medium-rare?

For medium-rare, sear the steak for approximately 3 minutes per side, ensuring the internal temperature reaches around 130-135°F (54-57°C). The meat should be warm pink-red in the center when sliced.

Steak Frites Bearnaise Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 3 hours 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent French classic Steak Frites Bearnaise brings Parisian bistro magic to home kitchens, delivering perfectly seared beef alongside crispy golden fries. Rich, herbal béarnaise sauce elevates this dish, promising restaurant-quality indulgence you’ll savor with delightful culinary confidence.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2–4 ribeye steaks
• 4 russet potatoes
• 225 grams (8 ounces) unsalted butter

Herbs and Seasonings

• 1.5 tablespoons fresh tarragon, chopped
• 1 teaspoon dried tarragon
• 1 tablespoon fresh chives, chopped, plus more for garnish
• Fresh parsley, chopped, for garnish
• 1/4 teaspoon white pepper
• Salt and black pepper, to taste

Sauce and Liquid Ingredients

• 1 shallot, finely diced (brunoise)
• 1–2 egg yolks
• 2.5 teaspoons red wine vinegar
• 2.5 teaspoons white wine
• 2 dashes Tabasco sauce
• Neutral oil for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously wash and peel russet potatoes, cutting them into uniform french fry shapes. Submerge in ice-cold water for minimum 2 hours to eliminate excess starch, ensuring crispier results.
2. Generously season ribeye steaks with kosher salt, creating a dry brine effect. Refrigerate for one hour to enhance meat’s flavor and tenderness.
3. Heat cooking oil to precisely 135°C (275°F). Thoroughly pat potatoes dry using paper towels, then gently lower into oil. Blanch in small batches for 5-6 minutes until completely soft but not colored.
4. Transfer blanched potatoes onto paper towel-lined sheet pan. Freeze for 30-45 minutes, allowing potatoes to firm and develop a crispy exterior during final frying.
5. Completely melt butter and set aside to cool slightly, preparing for béarnaise sauce construction.
6. Combine finely chopped shallots, fresh tarragon varieties, chives, vinegar, and wine in a skillet. Simmer on medium-low heat until liquid completely evaporates, stirring consistently to prevent scorching.
7. Remove steaks from refrigerator, allowing them to reach room temperature for even cooking.
8. In a glass bowl, whisk egg yolks with melted butter, prepared tarragon mixture, white pepper, and Tabasco sauce.
9. Create a double boiler by filling a small saucepan with approximately 3cm water. Bring to gentle simmer, then reduce heat.
10. Position bowl over simmering water, ensuring no direct water contact. Whisk vigorously until mixture turns pale yellow and thickens, approximately 2 minutes. Monitor closely to prevent egg scrambling.
11. Remove from heat, gradually incorporating remaining butter while continuously whisking to create a silky, smooth emulsion.
12. Heat cast iron skillet on high for 2 minutes. Thoroughly pat steaks dry, then sear approximately 3 minutes per side for medium-rare doneness. Rest meat before slicing.
13. Elevate oil temperature to 190°C (375°F). Fry pre-cooked potatoes in batches until achieving golden, crispy perfection. Immediately season with salt and chopped parsley.
14. Slice rested steak against grain’s direction. Plate alongside crispy fries, generously drizzle béarnaise sauce, and garnish with fresh chives and freshly ground black pepper.

Notes

• Potato Prep Soak potatoes in ice water to remove excess starch, ensuring crispier and less greasy fries.
• Dry Brining Let steaks sit with salt to enhance natural flavors and create a beautiful crust during searing.
• Temperature Control Use a thermometer for precise oil temperature to prevent soggy or burnt fries.
• Sauce Stability Whisk béarnaise constantly and control heat to prevent egg yolks from scrambling, creating a silky smooth sauce.

• Prep Time: 3 hours 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 90
• Sugar: 0g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 30mg