Steak Frites / Hollandaise Sauce Recipe

Prep and soak

Peel the potatoes (optional) and cut into 1/3–1/2 inch batons. Rinse cut fries under cold running water until water runs clearer. Place fries in a bowl with 4 cups cold water and 1 tablespoon kosher salt; soak for 30–60 minutes (removes surface starch and firms fries).

Dry and first fry (blanch)

Drain the soaked potatoes and pat completely dry with kitchen towels—moisture will cause oil splatter. Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until pale and tender but not colored. Remove to a rack or paper towel-lined sheet and let cool.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the cooled blanches in batches until golden brown and crisp, 2–4 minutes. Drain on a rack, immediately sprinkle with finishing salt or kosher salt to taste. Keep warm in a low oven (200°F / 95°C) while finishing steak and sauce.

Clarify / melt butter

Gently melt the 115 g butter in a small saucepan over low heat. Once melted, you may skim foam and pour off the clear melted butter leaving milk solids behind (optional). Keep the melted butter warm but not hot (around 120–140°F / 50–60°C).

Set up double boiler

Bring a small saucepan with an inch of water to a bare simmer. Place a heatproof bowl (stainless or glass) over the pan, ensuring the bowl bottom does not touch the water. Off-heat whisking is required to avoid scrambling the eggs.

Emulsify yolks

In the heatproof bowl whisk together 3 egg yolks, 1 teaspoon water, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Whisk continuously over the simmering water until the mixture becomes slightly thickened and pale (holds a ribbon), about 2–4 minutes. Removing from heat occasionally to control temperature helps prevent scrambling.

Incorporate butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to create an emulsion. Start drop by drop for the first tablespoon, then increase to a thin stream as the sauce thickens. Continue until all butter is incorporated and sauce is smooth and glossy. If sauce gets too thick, whisk in a few drops of warm water or lemon juice to loosen.

Season and hold

Season the hollandaise with 1 teaspoon salt and 1/4 teaspoon white pepper or a pinch of cayenne; adjust lemon to taste. Keep warm (not hot) by placing the bowl in a warm spot or over barely warm water. Use within 30–45 minutes; whisk briefly before serving.

Bring to room temp and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing into the meat.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and when shimmering, add steaks. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip, add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme/rosemary. Tilt the pan and spoon (baste) the melted butter and aromatics over the steaks repeatedly for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ± for desired doneness.

Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute. Slice against the grain into 1/4–1/2 inch slices, or serve whole.

Divide frites between plates. Place whole steak or slices alongside. Spoon hollandaise over steak or serve in a small pour bowl on the side for dipping. Garnish fries or steak with additional chopped parsley if desired and serve immediately.