Steak Frites Recipe

Season the Steak

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and black pepper to coat evenly.

Cook the Steak

Heat a grill pan or skillet over medium-high heat. Once hot, add the seasoned steaks. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5 minutes before slicing.

Prepare the Potatoes

Peel the russet potatoes and cut them into thick fries. Rinse the fries in cold water to remove excess starch, then pat dry with paper towels.

Fry the Potatoes

In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the fries in batches, ensuring not to overcrowd the pot. Fry until golden brown, about 5-7 minutes. Remove fries with a slotted spoon and drain on paper towels. Season with salt while hot.

Infuse the Butter

In a small saucepan, melt the unsalted butter over low heat. Add the shallots and white wine vinegar. Simmer for 5 minutes until shallots are softened. Remove from heat and let cool slightly.

Prepare the Sauce Base

In a bowl, whisk together the egg yolks, water, salt, and black pepper. Place over a double boiler or a saucepan with simmering water, whisking continuously until the mixture thickens, about 5 minutes.

Finish the Sauce

Slowly drizzle in the melted butter while whisking continuously until fully incorporated. Stir in the fresh tarragon leaves. Adjust seasoning with salt and pepper to taste.