Jul 14 2026
Restaurants›Meritage›Steak Frites Recipe

Steak Frites Recipe

Inspired by Meritage
Time1h
Serves2

Grilled steak with fries and béarnaise sauce.

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Ingredients

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Steak

Fries

Béarnaise Sauce

Method

Preparing the Fries

  1. 1

    Cut the Potatoes

    Wash and peel the russet potatoes. Cut them into thin strips to mimic traditional French fries.

  2. 2

    Soak the Potatoes

    Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat them dry.

  3. 3

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  4. 4

    Fry the Potatoes

    Carefully add the potatoes to the hot oil in batches and fry until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

  5. 5

    Season the Fries

    While still hot, sprinkle the fries with salt to taste.

Cooking the Steak

  1. 6

    Preheat the Grill

    Preheat your grill to high heat (about 450°F or 232°C).

  2. 7

    Season the Steak

    Rub the ribeye steaks with olive oil, salt, and black pepper on both sides.

  3. 8

    Grill the Steak

    Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time if you prefer different doneness.

  4. 9

    Rest the Steak

    Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Making the Béarnaise Sauce

  1. 10

    Prepare the Infusion

    Finely chop the shallots and combine them with the white wine vinegar and chopped tarragon in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons, then strain and set aside.

  2. 11

    Melt the Butter

    In a separate pot, melt the unsalted butter over low heat, ensuring it does not brown.

  3. 12

    Whisk the Egg Yolks

    In a heatproof bowl, whisk the egg yolks until frothy. Gradually add the vinegar reduction while whisking continuously.

  4. 13

    Create the Emulsion

    Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually drizzle in the melted butter while continuing to whisk.

  5. 14

    Finish the Sauce

    Stir in the remaining tarragon, salt, and black pepper. Remove from heat and keep warm until serving.

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