Steak Frites Recipe
Grilled ribeye served with French fries and béarnaise sauce.
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Ingredients
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Steak
French Fries
Béarnaise Sauce
Method
Steak
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
- 2
- 3
Grill the Steak
Preheat a grill or grill pan over medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 4
Rest the Steak
Remove the steaks from the grill and let them rest for at least 5 minutes before slicing.
French Fries
- 5
Prep the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to form fries.
- 6
Soak the Potatoes
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 7
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
- 8
Fry the Potatoes
Drain and pat dry the soaked potatoes. Fry the fries in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.
- 9
Season the Fries
Sprinkle with salt while the fries are still hot.
Béarnaise Sauce
- 10
Make the Vinegar Reduction
In a small saucepan, combine shallots, white wine vinegar, and dried tarragon. Bring to a simmer and reduce until nearly evaporated. Strain and set aside.
- 11
- 12
- 13
- 14
Finish the Sauce
Remove from heat, stir in fresh tarragon, and season with salt and black pepper to taste.