Steak Frites with Bearnaise

Craving a classic French bistro experience? Look no further than this Steak Frites recipe! This dish features a perfectly cooked steak, crispy fries, and a rich, creamy Bearnaise sauce – a combination that’s sure to satisfy any craving.

A Parisian Staple, Elevated:

• Simple Yet Spectacular: This recipe showcases the beauty of simplicity, with a focus on high-quality ingredients and expert cooking techniques.
• Crispy Fries Perfection: The double-fry method ensures perfectly crispy and golden fries that complement the steak beautifully.
• Rich and Creamy Bearnaise: The homemade Bearnaise sauce adds a luxurious and indulgent element to the dish.

Beyond the Basics:

• Steak Selection: Opt for a high-quality steak with good marbling for maximum flavor and tenderness.
• Salt Brining: Brining the steak enhances its flavor and juiciness.
• Potato Preparation: Soaking the potatoes in ice water before frying helps remove excess starch and ensures a crispier result.

Building Your Steak Frites Masterpiece:

Ingredients:

For the Steak:

• 1.5-inch thick ribeye steak (or your preferred cut)
• Kosher salt

For the Fries:

• 2 large potatoes (such as Russet or Yukon Gold), peeled and cut into 1/2-inch thick fries
• Vegetable oil for frying

For the Bearnaise Sauce:

• 1 shallot, finely chopped
• 1 tablespoon white wine vinegar
• 1 cup dry white wine
• 1 tablespoon tarragon leaves, chopped
• 4 egg yolks
• 1 cup unsalted butter, melted and cooled
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Tabasco sauce (optional)

Instructions:

Prepare the Fries:

1. Soak the cut potatoes in ice water for at least 2 hours or overnight.
2. Drain the potatoes and pat them dry with paper towels.
3. Preheat a deep fryer or large pot of oil to 275°F (135°C).
4. Fry the potatoes in batches for 5-6 minutes until soft.
5. Remove the potatoes from the oil and let them cool completely.
6. Preheat the oil to 400°F (204°C).
7. Fry the potatoes again for 3-4 minutes until golden brown and crispy. Drain on paper towels.

Prepare the Steak:

1. Generously salt both sides of the steak.
2. Place the steak in the refrigerator on a plate for at least 1 hour.

Cook the Steak:

1. Bring the steak to room temperature for about 30 minutes before cooking.
2. Preheat a cast-iron skillet or grill to high heat.
3. Pat the steak dry with paper towels.
4. Sear the steak in the hot skillet or on the grill for 3-4 minutes per side for medium-rare.
5. Let the steak rest for 5-10 minutes before slicing.

Make the Bearnaise Sauce:

1. In a small saucepan, combine the shallot, white wine vinegar, and white wine. Reduce over medium heat until the liquid is almost completely evaporated.
2. In a heatproof bowl, whisk together the egg yolks.
3. Slowly whisk the hot shallot mixture into the egg yolks, tempering them.
4. Place the bowl over a saucepan of simmering water (double boiler method) and continue whisking until the mixture thickens and doubles in volume.
5. Remove the bowl from the heat and slowly whisk in the melted butter, a little at a time.
6. Stir in the lemon juice, Dijon mustard, and chopped tarragon.
7. Season with salt, pepper, and a few drops of Tabasco sauce (optional).

Serve: Slice the steak and arrange it on a plate with a generous serving of fries. Drizzle with Bearnaise sauce and enjoy!

Final Thoughts:

This Steak Frites recipe is a classic for a reason. It’s a dish that celebrates the simplicity of great ingredients and expert cooking techniques. The combination of perfectly cooked steak, crispy fries, and rich Bearnaise sauce creates a truly unforgettable dining experience. So gather your loved ones, fire up the grill or skillet, and indulge in the culinary magic of this timeless French classic.

Whether you’re hosting a dinner party or simply treating yourself to a special meal, this Steak Frites recipe is sure to impress. Enjoy the process of mastering the art of steak cooking and the satisfaction of creating a dish that is both delicious and visually appealing.

Bon appétit!