French Steak Frites

Ingredients

For the Steak and Fries:
2 ribeye or strip steaks (about 1-inch thick)
Salt and pepper
4 large russet potatoes
Vegetable, canola, or peanut oil (for frying)
1 tbsp butter (for basting, optional)

For the Béarnaise Sauce:
2 egg yolks
1/2 cup (115g) unsalted butter, melted and hot
2 tbsp white wine vinegar
2 tbsp water
1 small shallot, finely chopped
1 tsp dried tarragon (or 2 tsp fresh, chopped)
Pinch of black pepper
Salt, to taste
Optional: chopped parsley or chervil to finish

Directions

Peel and cut potatoes into thin sticks. Soak in cold water for 30 minutes, then drain and pat dry. Fry at 150°C (300°F) for 5 minutes. Let cool on a rack.

Pat steaks dry, season well with salt and pepper. Sear in hot skillet with a little oil for 3–4 minutes per side. Add butter and spoon over the steak for flavor. Let rest 10 minutes.

Raise oil to 190°C (375°F). Fry potatoes again until golden and crispy. Season with salt.

In a small saucepan, combine vinegar, water, shallots, tarragon, and pepper. Simmer until reduced by half. Strain and keep warm.

In a heatproof bowl, whisk egg yolks with warm vinegar reduction. Place over simmering water and whisk constantly until thickened slightly.

While whisking, slowly pour in the hot melted butter to create a smooth, thick sauce.

Stir in a pinch of salt and a little extra chopped herbs.

Slice steak, spoon Béarnaise over top, and serve with hot fries on the side.