Steak Frites is a classic French dish that pairs a juicy ribeye steak with crispy fries and a rich béarnaise sauce. This recipe uses a double-fry method for extra-crispy fries and adds a touch of Tabasco to the sauce for a subtle kick.

FULL RECIPE:

Ingredients

1. For the Fries:

• 4 russet potatoes
• Neutral oil, for frying
• Salt, to taste
• Chopped parsley, for garnish

2. For the Steaks:

• 2-4 ribeye steaks
• Salt and pepper, to taste

3. For the Béarnaise Sauce:

• 1 shallot, finely diced
• 1-2 egg yolks
• 2.5 teaspoons red wine vinegar
• 2.5 teaspoons white wine
• 1.5 tablespoons fresh tarragon, chopped
• 1 teaspoon dried tarragon
• 1 tablespoon fresh chives, chopped (plus more for topping)
• 8 ounces unsalted butter, melted
• 2 dashes Tabasco sauce
• 1/4 teaspoon white pepper
• Salt, to taste

Directions

1. Prepare the Fries: Peel the potatoes and cut them to your desired fry thickness. Soak the cut potatoes in ice water for at least 2 hours or overnight to remove excess starch. Heat oil in a pan to 275°F (135°C). Pat the potatoes dry and fry them in batches for 5-6 minutes until they are soft but not browned. Place the partially fried potatoes on a sheet pan lined with paper towels and freeze for 30-45 minutes.
2. Prepare the Steaks: Sprinkle salt on all sides of the ribeye steaks and let them brine in the refrigerator for 1 hour. After brining, bring the steaks to room temperature before cooking.
3. Make the Béarnaise Sauce: Melt the butter and set it aside to cool slightly. In a skillet over medium-low heat, combine the shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine. Cook until the liquid is fully absorbed, stirring often. Let the mixture cool. In a large glass or metal bowl, whisk the egg yolks. Add 2 tablespoons of the melted butter, the cooled tarragon mixture, white pepper, and Tabasco sauce. Fill a small saucepan with about 1/3 full of water and bring it to a simmer over medium heat. Place the bowl with the yolk mixture over the simmering water, ensuring the bowl doesn’t touch the water. Whisk vigorously until the mixture becomes pale yellow and thickens, about 2 minutes. Be careful not to scramble the eggs. Remove from heat and slowly drizzle in the remaining melted butter, whisking continuously to emulsify the sauce.
4. Cook the Steaks: Preheat a cast-iron skillet over high heat for 2 minutes. Pat the brined steaks dry and season with pepper. Sear the steaks for about 3 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Let the steaks rest for a few minutes before slicing.
5. Finish the Fries: Increase the oil temperature to 375°F (190°C). Fry the partially cooked potatoes in batches until golden brown and crispy. Immediately after frying, season the fries with salt and garnish with chopped parsley.
6. Serve: Slice the rested steaks and serve them alongside the crispy fries. Drizzle the béarnaise sauce over the steak and top with additional chives and black pepper if desired.

Nutrition Facts

• Calories: Approximately 1,193 kcal
• Total Fat: 72 g
  • Saturated Fat: 24 g
  • Trans Fat: 1.9 g
• Cholesterol: 203 mg
• Sodium: 645 mg
• Total Carbohydrates: 74 g
  • Dietary Fiber: 6.5 g
  • Sugars: 0.5 g
• Protein: 62 g
• Calcium: 50 mg
• Iron: 8.3 mg
• Potassium: 1,789 mg

The History and Origin of Steak Frites 

Steak Frites is a beloved dish that originates from France and Belgium, where it is considered a national staple. The dish translates to “steak and fries” in French and is commonly served in bistros and brasseries across Europe. The simplicity of the meal highlights high-quality ingredients and traditional cooking techniques. While the dish is often associated with France, many food historians believe that it has roots in Belgium, where fries are a cultural institution.

The Key to Perfect Steak Frites 

The success of Steak Frites depends on two critical components: a well-cooked steak and perfectly crispy fries. Each element requires attention to detail and specific cooking methods to achieve an authentic experience.

Choosing the Right Steak

Traditionally, Steak Frites is made with cuts that have a good balance of tenderness and flavor. The most popular choices include:

• Ribeye: Known for its marbling and rich flavor, ribeye is a top choice for Steak Frites.
• Sirloin: A leaner option that still provides a beefy taste and good texture.
• Filet Mignon: While more tender, this cut lacks the deep flavor found in ribeye or sirloin.
• Hanger Steak (Onglet): This cut is highly popular in France and is known for its deep beefy flavor.

The Secret to Crispy Fries

The fries in Steak Frites are just as important as the steak itself. The classic double-fry technique ensures a crisp texture while keeping the interior soft. The process involves frying the potatoes at a lower temperature first to cook them through and then at a higher temperature to achieve the signature crunch. Using russet potatoes or another high-starch variety helps achieve the best results.

The Role of Sauces in Steak Frites

While Steak Frites is delicious on its own, many variations include sauces that enhance the dish. Béarnaise sauce is the most traditional accompaniment, made with butter, egg yolks, white wine vinegar, shallots, and tarragon. This rich, creamy sauce adds a slight tang and herbal aroma that pairs beautifully with the beef. Other common sauces include:

• Peppercorn Sauce: A creamy sauce with crushed black pepper, often made with brandy and heavy cream.
• Red Wine Reduction: A deeply flavored sauce made by reducing red wine with shallots and beef stock.
• Garlic Butter: Melted butter infused with garlic and herbs for a simple yet luxurious topping.

How Steak Frites Fits Into French and Belgian Cuisine 

In both France and Belgium, Steak Frites is considered casual yet high-quality dining. It is often served in bistros, where the focus is on traditional, comforting dishes rather than extravagant gourmet meals. The dish represents the essence of European dining using fresh, simple ingredients to create something delicious and satisfying.

The Global Popularity of Steak Frites

 Although Steak Frites originates from Europe, it has gained immense popularity worldwide. Many high-end steakhouses and casual restaurants alike have adopted the dish, offering their unique spins on the classic recipe. From American steakhouses to fine dining restaurants in Asia, Steak Frites remains a favorite among meat lovers.

Pairing Steak Frites with the Right Drink 

Pairing Steak Frites with the right drink enhances the dining experience. Traditionally, a glass of red wine is the best choice, with varieties like:

• Cabernet Sauvignon: A full-bodied wine with bold tannins that complement the richness of the steak.
• Malbec: A fruitier red wine that pairs well with beef without overpowering it.
• Pinot Noir: A lighter red that balances the dish with its smooth finish.

Health Considerations of Steak Frites 

While Steak Frites is undeniably indulgent, there are ways to make it slightly healthier without compromising flavor. Choosing a leaner cut of steak, using an air fryer for the fries, or opting for a lighter sauce can reduce the calorie count. Additionally, serving the dish with a side of greens, such as a simple arugula salad with lemon vinaigrette, adds balance and freshness. Despite its high-fat content, Steak Frites also provides essential nutrients, including protein from the steak and potassium from the potatoes. Moderation is key, and enjoying this dish as an occasional treat allows for a satisfying and delicious meal experience.

Conclusion 

Steak Frites is more than just a meal, it is a representation of European culinary tradition, simplicity, and indulgence. With its perfectly seared steak, crispy golden fries, and rich sauces, this dish has captivated food lovers for generations. Whether enjoyed in a classic French bistro, a Belgian eatery, or a modern restaurant elsewhere in the world, Steak Frites remains a timeless favorite