Sizzling Steak Frites Recipe: Homemade Bistro Magic

Culinary magic happens when you master this classic steak frites recipe that transports you straight to a Parisian bistro.

Crisp golden fries complement a perfectly seared cut of beef in a dance of flavors.

Salt and pepper become your secret weapons for creating restaurant-quality magic at home.

Each bite promises a delectable journey through French cuisine’s most beloved dish.

Tender meat paired with impossibly crunchy potatoes will make you feel like a professional chef.

Simple ingredients merge into an extraordinary meal that impresses without complicated techniques.

I promise this recipe will become your new weekend favorite that everyone asks you to make again.

Steak Frites Everyone Craves For Its Classic Comfort

Savor Culinary Perfection: Delightful Reasons to Love Steak Frites

• Master Gourmet Techniques: Elevate your cooking skills by creating a classic French bistro dish that transforms ordinary ingredients into an extraordinary meal with professional-level techniques.
• Time-Invested Flavor Explosion: Though the recipe requires patience with multiple steps like potato soaking and double-frying, each carefully crafted moment promises an incredible taste experience that rewards your dedication.
• Restaurant-Quality Indulgence at Home: Recreate an elegant restaurant-style dinner in your kitchen without spending premium prices, allowing you to impress family and friends with a sophisticated yet approachable dish that feels luxurious and affordable.
• Customizable Cooking Adventure: Easily adjust steak doneness, experiment with different potato cuts, and personalize the Béarnaise-style sauce to match your precise flavor preferences and culinary creativity.

Steak Frites Recipe What You’ll Need

• Russet Potatoes: Starchy potatoes perfect for crispy exterior and fluffy interior. Choose fresh, firm potatoes without sprouts or green spots.
• Ribeye Steaks: Tender, well-marbled cut with rich flavor. Select thick-cut steaks with good marbling for maximum juiciness.

• Shallots, Tarragon, Chives: Provide complex, delicate flavor to the Béarnaise-style sauce. Fresh herbs offer brighter taste than dried.
• Fresh Parsley: Optional garnish with fresh, bright flavor. Adds visual appeal and light herbal note.

• Egg Yolks, Red Wine Vinegar, White Pepper, Tabasco: Create creamy, tangy sauce with gentle heat. Fresh eggs are crucial for smooth emulsification.
• Unsalted Butter: Provides richness and helps create smooth sauce. Allow butter to reach room temperature for easier incorporation.

• Kosher Salt, Black Pepper: Essential for enhancing natural flavors of steak and fries. Use high-quality, coarse salt for best results.
• Neutral Cooking Oil: Supports high-temperature frying without strong flavor. Vegetable or canola oil work best for consistent results.

Steak Frites Prep from Sear to Crispy Fries

Step 1: Prepare Potato Base

Wash and peel potatoes, cutting them into uniform french fry shapes.

Submerge potato strips in icy water for several hours to eliminate excess starch.

Drain completely and thoroughly dry using clean kitchen towels.

Step 2: Initial Potato Frying

Select a deep pan and heat oil to a moderate temperature around 275°F.

Gently lower potato strips into oil, cooking in small batches until softened but not colored.

Transfer fries onto paper towels, then spread on a baking sheet.

Freeze for approximately 45 minutes to solidify texture.

Step 3: Season Beef Centerpiece

Remove ribeye steaks from refrigeration.

Generously sprinkle kosher salt across both surfaces.

Allow meat to rest at room temperature before cooking to ensure even heat distribution.

Step 4: Create Elegant Sauce

• Minced shallots
• Fresh tarragon
• Dried tarragon
• Chives
• Red wine vinegar
• Egg yolks
• Unsalted butter
• White pepper
• Tabasco sauce

Combine shallots and herbs in a skillet, reducing liquid completely.

Whisk egg yolks with melted butter over gentle heat until silky and pale.

Incorporate herb mixture and seasonings.

Slowly blend remaining butter to create smooth consistency.

Step 5: Sear Succulent Steaks

Heat cast-iron skillet until extremely hot.

Pat steaks dry with paper towels.

Sear each side for roughly 3 minutes, adjusting time based on desired doneness.

Let meat rest momentarily before slicing.

Step 6: Crisp Potato Finale

Increase oil temperature to 375°F.

Fry potato strips in batches until achieving golden, crunchy exterior.

Drain excess oil and sprinkle with sea salt.

Step 7: Artful Plating

Arrange seared steak alongside crispy frites.

Drizzle sauce directly over meat or serve separately for dipping.

Garnish with fresh chopped chives for elegant presentation.

Steak Frites Cooking Tips with French-Style Flair

• Remove excess starch by soaking cut potatoes in ice water, which helps create crispier and more golden french fries.
• After first frying, freeze potato strips for 30-45 minutes to achieve an extra crispy exterior and fluffy interior when double-fried.
• Allow steaks to reach room temperature before cooking to ensure even heat distribution and more consistent doneness.
• Whisk egg yolks vigorously over bain-marie and drizzle butter slowly to create a smooth, creamy Béarnaise-style sauce without curdling.
• Use a scorching hot cast-iron skillet and pat steaks dry to develop a beautiful caramelized crust that locks in juicy flavors.

Keep Steak Frites Warm

• Store leftover steak and fries separately in airtight containers within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Wrap sliced or whole steak in plastic wrap or aluminum foil, then place in the refrigerator for up to 3-4 days.
• Gently reheat steak in a skillet over medium-low heat with a splash of beef broth to prevent drying, cooking for 2-3 minutes per side until warmed through.
• Revive cold fries in a preheated oven at 425°F for 5-10 minutes, spreading them on a baking sheet to restore crispiness and avoid sogginess.

Sides for Steak Frites

• Perfectly Pair with Robust Red Wine: Select a bold Cabernet Sauvignon or Malbec to complement the rich, juicy ribeye steak. These full-bodied wines enhance the meat's deep flavors and cut through the buttery Béarnaise sauce.
• Elevate with Classic French Side Salad: Toss a light mixed greens salad with a tangy Dijon vinaigrette to balance the heaviness of the steak and fries. The crisp, acidic notes will refresh your palate between bites.
• Match with Crisp Craft Beer: Choose a hoppy IPA or a smooth amber ale to stand up to the steak's robust taste. The beer's carbonation and flavor profile will cleanse your palate and provide a delightful contrast to the rich dish.
• Complement with Roasted Vegetable Medley: Add a simple roasted vegetable side like asparagus or green beans with garlic and herbs. These vegetables provide a light, nutritious counterpoint to the indulgent steak and fries.

Steak Frites with Creative Touches

• Gluten-Free Option: Replace any potential flour-based ingredients with cornstarch or gluten-free alternatives. Use certified gluten-free butter and double-check all sauce ingredients for hidden gluten sources.
• Low-Carb Adaptation: Substitute potato fries with baked zucchini or jicama sticks. Choose a leaner cut of steak like sirloin to reduce overall fat content.
• Vegetarian Alternative: Replace steak with grilled portobello mushroom steaks. Marinate the mushrooms in similar herbs and seasonings used in the original recipe to maintain flavor profile.
• Dairy-Free Version: Use olive oil instead of butter in the sauce. Create an herb-infused oil emulsion using plant-based oils and egg yolks to maintain the creamy sauce texture while eliminating dairy components.

FAQs

• What makes Béarnaise sauce different from other sauces?

Béarnaise is a classic French sauce made with egg yolks, butter, and herbs like tarragon and chives. It’s unique because of its rich, creamy texture and tangy herb flavor that perfectly complements grilled meats.

• Can I use a different cut of steak for this recipe?

Ribeye is ideal, but you can use other tender cuts like sirloin or New York strip. Just ensure the steak is well-marbled and thick enough to achieve a nice medium-rare doneness.

• Why do I need to soak potatoes in ice water before frying?

Soaking removes excess starch, which helps create crispier fries with a fluffy interior. It also prevents the potatoes from sticking together during frying and ensures a more even cooking process.

• Is it necessary to freeze the fries between first and second frying?

Yes, freezing helps dry out the potato surface and creates a crispier exterior. This double-frying technique is a classic French method that results in golden, crunchy fries with a soft center.

Steak Frites Recipe

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4.9 from 39 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Sizzling French-style Steak Frites brings classic Parisian bistro magic right to home kitchens with perfectly seasoned beef and crispy golden potatoes. Culinary enthusiasts will savor this simple yet elegant dish that promises restaurant-quality flavor without leaving home.

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Ingredients

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Proteins:

• 2 ribeye steaks
• 12 egg yolks

Herbs and Seasonings:

• 1.5 tablespoons (1.5 tbsp) fresh tarragon, chopped
• 1 teaspoon (1 tsp) dried tarragon
• 1 tablespoon (1 tbsp) fresh chives, chopped (plus extra for garnish)
• 1/4 teaspoon (1/4 tsp) white pepper
• Salt, to taste
• 2 dashes Tabasco sauce

Cooking Components:

• 1 shallot, finely diced (brunoise)
• 2 1/2 teaspoons (2.5 tsp) red wine vinegar
• 8 ounces (8 oz) unsalted butter, melted and cooled
• 4 russet potatoes
• Neutral oil (e.g., canola or vegetable oil) for frying
• Fresh parsley, chopped (optional)

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Instructions

1. Meticulously wash and peel potatoes, slicing them into uniform fry shapes. Submerge potato strips in ice-cold water to eliminate excess starch, allowing them to soak for several hours or overnight.
2. Thoroughly drain potato strips and carefully pat them completely dry using clean kitchen towels.
3. Warm cooking oil to a precise 275°F in a deep pan, preparing for initial potato blanching. Gently lower potato strips into the oil, frying in small batches until they turn soft but remain pale.
4. Extract fries using a slotted spoon, transferring them onto paper towels to absorb excess oil. Arrange the par-cooked fries on a baking sheet and place in the freezer to solidify.
5. Season ribeye steaks generously with salt, allowing them to cure in the refrigerator. Remove steaks approximately 30 minutes before cooking to reach room temperature.
6. Create the herb-infused sauce by combining finely chopped shallots, tarragon, and chives with red wine vinegar in a skillet. Reduce until liquid disappears completely.
7. In a separate bowl, whisk egg yolks with melted butter, incorporating the herb mixture, white pepper, and Tabasco. Maintain a gentle heat using a water bath, whisking until the mixture transforms into a pale, creamy consistency.
8. Gradually incorporate remaining butter while continuously whisking to create a smooth emulsion. Adjust seasoning with salt and pepper.
9. Heat a cast-iron skillet until smoking hot. Carefully dry the steaks and sear each side for precisely 3 minutes, achieving a perfect medium-rare doneness.
10. Allow steaks to rest, letting juices redistribute throughout the meat.
11. Escalate oil temperature to 375°F for the final potato frying. Submerge potato strips in hot oil, cooking until they transform into golden, crispy delights.
12. Immediately season fresh fries with salt and optional parsley upon removal from oil.
13. Plate seared steaks alongside crispy fries, presenting the herb-infused sauce either drizzled atop the meat or served separately for personal dipping preference.
14. Garnish with additional fresh chives and serve immediately for optimal flavor and temperature.

Notes

• Soak potatoes in ice water to achieve crispy, golden fries with a fluffy interior by removing excess starch.
• Pat steaks completely dry before searing to ensure a perfect golden-brown crust and maximum flavor development.
• Use a meat thermometer for precise doneness, aiming for 125°F for medium-rare to guarantee tender, juicy steak every time.
• Customize the sauce by adjusting herb quantities or adding a splash of white wine for extra depth and complexity in the Béarnaise-style sauce.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Dinner
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 650
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 45 g
• Saturated Fat: 25 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 300 mg