Steak Frites (Steak & Fries)
posted on
April 1, 2025

Steak Frites or 'steak and fries' is a French cult classic seen on menus across the country. We share how to make this traditional recipe in the comfort of your own home.
INGREDIENTS:
- 4 Beef Flat Iron Steaks (about 6 oz each)
Bearnaise Sauce
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 1/4 cup minced shallots
- 3 egg yolks
- 2 tablespoons water
- 1/4 cup butter, melted, warmed
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 2 tablespoons canola oil
- 2 teaspoons salt
- 2 teaspoons ground peppercorns
Frites
- 4 each russet potatoes, cut into 1/2-inch strips
- 1/4 cup salt
- 4 cups Beef Tallow or canola oil
COOKING:
- To prepare bearnaise sauce, heat
small saucepan over medium-high heat. Add vinegar, white wine and
shallots; simmer 5 to 7 minutes or until liquid has reduced by half
(about 1/4 cup). Remove from heat; set aside and keep warm.
- Prepare a double boiler. Whisk
egg yolks and water constantly over low heat 4 to 6 minutes or until
yolks become fluffy and light in color. Add reserved shallot mixture;
slowly drizzle melted butter in while whisking constantly. Season with
tarragon, salt, pepper, hot pepper and Worcestershire sauces.
Cook's Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy. Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries. - Drizzle steaks evenly with oil; season with salt and peppercorns.
- Place steaks on grid over
medium, ash-covered coals or over medium heat. Grill 11 to 14 minutes
(over medium heat on preheated gas grill, 11 to 15 minutes) for
medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
- Place potatoes in container with
1/4 cup salt; run under cold water 10 minutes to remove starch. Drain
potatoes; place paper towel lined baking sheet. Pat dry with paper
towels.
- Heat beef tallow to 275°F in
countertop fryer according to manufacturer's directions. Blanch fries
in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in
batches to avoid overcrowding fryer.
- Increase fryer heat to 350°. Fry
potatoes, a second time in oil, another 3 to 5 minutes or until the
potatoes are golden brown and crisp. Salt as desired, immediately after removing from oil.
- Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.
Courtesy of beefitswhatsfordinner. — Visit beefitswhatsfordinner for safe handling tips, and nutrition information.
