Classic Steak Frites with Homemade Béarnaise Sauce and Crispy Fries

Alright, let me be honest: nothing makes me feel more like a fancy French bistro chef than sizzling a perfect steak alongside golden, crispy fries. And the real star? That silky, tangy homemade Béarnaise sauce that brings everything together with a buttery herb punch. I’m talking about a dish that’s simple, satisfying, and seriously mouthwatering. If you’ve ever thought, “I wish I could make restaurant-level steak frites at home,” this recipe is your golden ticket. Plus, with a few kitchen hacks I’ll share, your fries will come out crispier than those snappy little chips from the best brasseries. Let’s dive in and get cooking — your taste buds will thank you!

Quick Facts

Yield: Serves 2
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

2 ribeye steaks (about 8 ounces each)
1 ½ pounds russet potatoes (for fries)
3 tbsp vegetable oil (for frying)
Salt and freshly ground black pepper
2 tbsp unsalted butter
1 tbsp olive oil

For the Béarnaise Sauce:

3 egg yolks
1 tbsp white wine vinegar
1 tbsp dry white wine
2 tbsp shallots, finely chopped
¼ cup unsalted butter (cold, cut into cubes)
1 tbsp fresh tarragon, chopped (plus extra for garnish)
Salt and white pepper to taste

How I Make It

Step 1:

Prep your fries first.

Step 2:

Heat vegetable oil in a heavy-bottomed pan or deep fryer to 325°F. Fry the potatoes in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels. This low-temp fry cooks the potatoes through.

Step 3:

While the fries are resting, heat a cast-iron skillet over high heat. Season your ribeyes generously with salt and pepper. Once the pan is smoking hot, add olive oil and sear steaks for about 3-4 minutes per side for medium-rare, depending on thickness. Throw in the butter for the last minute and baste the steaks with the melted butter for extra flavor and juiciness. Rest steaks on a plate, loosely covered with foil.

Step 4:

Return the fries to hot oil heated to 375°F and fry again for 2-3 minutes or until golden and crispy. Drain on paper towels and season with salt immediately.

Step 5:

Time for the Béarnaise sauce. In a small saucepan, combine white wine vinegar, white wine, chopped shallots, and half of the tarragon. Simmer until reduced by half. Strain and let cool slightly.

Step 6:

In a heatproof bowl set over simmering water, whisk the egg yolks with the strained vinegar reduction until thick and pale. Slowly add the cold butter in pieces, whisking constantly until the sauce is thick and velvety. Stir in remaining tarragon and season with salt and white pepper. Be patient and gentle here—if the sauce gets too hot and breaks, you can whisk in a teaspoon of cold water to bring it back.

Step 7:

Plate your steak alongside those show-stopper crispy fries, and drizzle or dollop Béarnaise sauce over the top. Garnish with a pinch of fresh tarragon and get ready to impress.

Variations & Tips

Swap ribeye for sirloin or filet mignon for a leaner cut.
Use duck fat instead of vegetable oil for ultra-rich fries.
For a shortcut, try store-bought Béarnaise—but homemade wins every time!
If béarnaise starts to separate, whisk in a tablespoon of warm water to rescue it.
Add garlic or fresh rosemary to the butter when basting steaks for extra aroma.
Leftover fries? Reheat in a hot oven or air fryer to keep them crispy rather than soggy.

How I Like to Serve It

This is a fantastic date night dinner, paired with a bold red wine like Cabernet Sauvignon or Malbec. When weather’s nice, I love serving it on the patio with a fresh green salad on the side. And of course, a crusty baguette is a must for mopping up that luscious Béarnaise.

Notes

Store leftover béarnaise sauce in the fridge for up to 2 days; gently rewarm without boiling.
Steaks are best enjoyed medium-rare to medium; use a meat thermometer to check for 130-135°F.

Closing: Whenever I make this steak frites combo, it feels like a little celebration—simple but packed with flavor, and always a crowd-pleaser at the table.