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.
Ingredients
Scale
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)
Instructions
- 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.
- Thoroughly drain potato strips and carefully pat them completely dry using clean kitchen towels.
- 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.
- 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.
- Season ribeye steaks generously with salt, allowing them to cure in the refrigerator. Remove steaks approximately 30 minutes before cooking to reach room temperature.
- 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.
- 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.
- Gradually incorporate remaining butter while continuously whisking to create a smooth emulsion. Adjust seasoning with salt and pepper.
- 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.
- Allow steaks to rest, letting juices redistribute throughout the meat.
- 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.
- Immediately season fresh fries with salt and optional parsley upon removal from oil.
- Plate seared steaks alongside crispy fries, presenting the herb-infused sauce either drizzled atop the meat or served separately for personal dipping preference.
- 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