Steak Frites Recipe

Prepare potatoes

Peel the russet potatoes (or leave skin on for rustic fries). Cut into 1/3-inch (8 mm) sticks. Rinse the cut fries in cold water until water runs clear to remove excess starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch and improve crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch): Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for about 4–5 minutes until softened but not browned. Remove and drain on a wire rack or paper towels. Let rest while you finish the rest of the dish.

Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately sprinkle with sea salt, toss with 2 tbs olive oil and freshly ground pepper. Keep warm in a single layer on a rack in a low oven (around 200°F/95°C) if needed until serving.

Make the tarragon reduction: In a small saucepan, combine white wine vinegar, dry white wine, minced shallot and 1 tablespoon chopped tarragon. Bring to a gentle simmer and reduce until about 2 teaspoons of liquid remain (reduction), 4–6 minutes. Strain into a heatproof bowl and discard solids. Let cool slightly.

Set up a double boiler: Place the bowl over a saucepan of barely simmering water (bain-marie). Make sure the bowl does not touch the water. Add the egg yolks and 1 teaspoon cold water to the reduction and whisk continuously until the mixture thickens slightly and becomes pale — about 2–3 minutes.

Emulsify with butter: Remove from heat. Very slowly, start whisking in the warm melted butter a teaspoon at a time at first, then in a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and the sauce is thick and glossy.

Finish and season: Stir in the remaining chopped tarragon and chervil if using. Season with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Taste and adjust seasoning. Keep warm (not hot) over the warm—not simmering—double boiler or in a warm place until serving. If sauce thickens too much, whisk in a few drops of warm water to loosen.

Bring steaks to room temperature for 30–45 minutes before cooking; pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, place steaks in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip steaks and add 2 tbs unsalted butter, thyme sprigs and crushed garlic to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks continuously for 1.5–3 minutes, depending on thickness and desired doneness.

Check doneness with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove steaks when they are 5°F (3°C) below target temperature; transfer to a cutting board and tent loosely with foil. Rest for 5–10 minutes.

Slice steaks against the grain or serve whole. Spoon any resting juices over the steak.

Plate: Arrange a portion of hot frites alongside each steak. Spoon 2–3 tablespoons of warm Béarnaise sauce over the steak or serve in a warmed sauce boat on the side.

Garnish with a lemon wedge and sprinkle a little chopped parsley over the fries if desired. Serve immediately.