Steak Frites** Recipe
6oz ny strip, fries, bearnaise sauce
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Ingredients
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Steak
Fries
Béarnaise Sauce
Method
Fries
- 1
Prep potatoes
Cut the peeled russet potato into 1/3-1/2 inch (8–12 mm) sticks. Place cut fries in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch.
- 2
- 3
Rest
Let the partially cooked fries rest 10–15 minutes (or refrigerate up to a few hours) before final fry.
- 4
Final fry
Heat oil to 375°F (190°C). Fry the blanched fries in small batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels, immediately season with fine sea salt and optional garlic powder. Keep warm in a 200°F (95°C) oven on a baking sheet while finishing steak and sauce.
Béarnaise Sauce
- 5
Make reduction
In a small saucepan combine white wine vinegar, dry white wine, minced shallot and half of the chopped tarragon (reserve remaining for finishing). Simmer over medium heat until liquid is reduced to about 2 teaspoons and shallot is softened, about 4–6 minutes. Strain into a heatproof bowl to remove solids, pressing to extract flavor, and let cool slightly.
- 6
Whisk yolks
Place the strained reduction in a metal or heatproof bowl. Add the two egg yolks and 1 teaspoon cold water and whisk vigorously until combined.
- 7
Cook over gentle heat
Set the bowl over a small saucepan of gently simmering water (double-boiler) — bowl bottom should not touch the water. Whisk constantly while the mixture thickens to a ribbon consistency (coat the back of a spoon), about 3–5 minutes. Be careful not to overheat or the yolks will scramble.
- 8
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking continuously to create a smooth emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Season with 1 tsp salt, 1/2 tsp pepper and the remaining chopped tarragon. Keep warm (on very low heat or in a thermos) until serving; do not reheat aggressively.
Steak
- 9
Bring steak to room temperature
Pat the 6 oz NY strip dry with paper towels and let sit at room temperature 20–30 minutes. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.
- 10
Sear steak
Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil and swirl to coat. Place steak in pan and sear without moving for 2 minutes to develop a deep brown crust. Flip and sear second side 1.5–2 minutes for medium-rare (timing will vary by steak thickness).
- 11
Finish with butter and aromatics
Lower heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic clove and thyme if using. Tilt pan and spoon melted butter over the steak repeatedly (baste) for 30–60 seconds to finish cooking and flavor the steak. Target internal temperature: 125–130°F (52–54°C) for medium-rare. Adjust time for desired doneness.
- 12
Rest steak
Transfer steak to a cutting board and rest 5–7 minutes loosely tented with foil to allow juices to redistribute. Slice against the grain if desired, or serve whole.
- 13
Assemble and serve
Plate the rested steak with a generous portion of fries. Spoon 2–3 tablespoons of warm béarnaise sauce over the steak or serve sauce on the side. Garnish with extra chopped tarragon if desired.