Artificial Food Coloring Free Steak Frites with Béarnaise Sauce
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Learn more →Ingredients
2 servings
For the frites
- 2 lbs russet potatoes (about 2 large), peeled
- 6 cups vegetable oil or canola oil, for frying
- 1 tsp kosher salt, plus more to taste
For the steaks
- 2 new york strip steaks (about 10–12 oz each, 1-inch thick)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tbsp vegetable oil or canola oil
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, lightly crushed
For the béarnaise
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 2 medium shallots, finely minced
- 1 tbsp fresh tarragon leaves, finely chopped, divided
- ½ tsp black pepper, coarsely cracked
- 3 pasteurized egg yolks
- 1 tbsp cold water
- ½ cup (1 stick) unsalted butter, clarified
- ¼ tsp kosher salt
For serving
- flaky sea salt, for finishing (optional)
- fresh tarragon leaves, for garnish (optional)
Instructions
- 1
Cut the peeled potatoes into batons about 1/4 inch wide and 3 inches long. Place them in a large bowl of cold water and soak for at least 15 minutes, then drain and pat completely dry with paper towels — any surface moisture will cause violent spattering in the oil.
- 2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat until it reaches 300°F (150°C) on a deep-fry thermometer. Working in two batches, fry the potatoes for 4–5 minutes, until they are cooked through and just barely beginning to color but still pale. Remove with a slotted spoon or spider to a wire rack set over a sheet pan. Let the oil return to 300°F (150°C) between batches.
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