Steak Frites With Homemade Béarnaise Sauce

1 h 5 min | intermediate | gluten-free

Sliced medium-rare ribeye steak on a wooden board, topped with creamy béarnaise and chopped herbs, served with a tall pile of golden fries and a small ramekin of béarnaise on the side.

Recipe by Eunice Published Dec 7, 2025

Prep Time	Cook Time	Total Time
30 min	35 min	1 h 5 min

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Introduction

This classic steak frites with homemade béarnaise sauce feels like a cozy French bistro dinner right at your own table.

Juicy, pan-seared ribeye and crispy, golden fries are topped with a rich, silky tarragon butter sauce that tastes restaurant worthy.

It’s an impressive date-night or special-occasion meal, but simple enough for any weekend when you want something extra comforting.

Close-up of steak frites on a white plate: sliced medium-rare ribeye topped with creamy béarnaise and chopped chives, served with a pile of crisp golden fries; a small bowl of extra béarnaise sits beside the steak, with a blurred wine glass in the background.

How to Make Steak Frites With Homemade Béarnaise Sauce

Prep mode (keeps screen active)

Prep the potatoes for fries

Peel the russet potatoes, then cut them into thin, even fries about 1/4 inch thick.
Place the cut potatoes in a large bowl of cold water and soak at least 20 minutes to remove excess starch.
After soaking, drain the potatoes and pat them very dry with clean kitchen towels or paper towels.
Blanch and crisp the fries

Heat the vegetable oil in a heavy pot or deep skillet to 325°F over medium heat.
Working in batches, fry the potatoes for 4 to 5 minutes until cooked through but still very pale.
Transfer the fries to a wire rack or paper towel lined sheet pan and let them cool completely.
Increase the oil temperature to 375°F, then fry the potatoes again until deep golden and very crisp, about 3 minutes.
Sprinkle the hot fries with sea salt and black pepper, then keep them warm in a low oven if needed.

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Season and rest the steaks

About 30 minutes before cooking, take the ribeye steaks out of the fridge so they come to room temperature.
Pat the steaks dry with paper towels, then rub them all over with olive oil.
Season both sides generously with sea salt and black pepper, pressing the seasoning lightly into the meat.
Cook the steaks

Heat a large cast-iron or heavy skillet over medium-high heat until very hot.
Place the steaks in the dry pan and cook without moving for 3 to 4 minutes to build a crust.
Flip the steaks and cook 3 to 5 minutes more, or until they reach your preferred doneness.
During the last minute of cooking, add the tablespoon of butter and spoon the foaming butter over the steaks.
Transfer the steaks to a plate, loosely tent with foil, and let them rest 5 to 10 minutes.
Make the béarnaise reduction

While the steaks rest, combine the vinegar, white wine, minced shallot, and a pinch of tarragon in a small saucepan.
Bring to a gentle simmer over medium heat and cook until reduced to about 2 tablespoons of liquid.
Strain the reduction into a heatproof bowl, pressing on the solids, and let it cool slightly.

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Finish the béarnaise sauce

Whisk the egg yolks into the slightly cooled reduction until the mixture looks thickened and creamy.
Set the bowl over a small saucepan of barely simmering water, making sure the bottom does not touch the water.
Whisk constantly while slowly drizzling in the warm melted butter, until the sauce becomes thick, glossy, and smooth.
Remove from the heat, stir in the chopped tarragon and chives if using, then season with sea salt and black pepper.
Serve the steak frites

Slice the rested steaks against the grain into thick strips or serve them whole, depending on your preference.
Pile a generous handful of hot fries on each plate, then add the steak and spoon béarnaise sauce over the top.
Garnish with extra chopped chives or tarragon if you like, and serve immediately while everything is hot.

Substitutions

Ribeye steaks -> New York strip or top sirloin steaks: New York strip or top sirloin give you a slightly leaner bite while still staying tender and beefy, and they sear beautifully in the pan.
Russet potatoes -> Yukon Gold potatoes: Yukon Golds make slightly creamier, more buttery fries that still crisp well, with a richer color and almost buttery flavor built in.
White wine -> Dry vermouth in the béarnaise: Dry vermouth brings similar acidity with extra herbal notes, which actually plays nicely with the tarragon in the sauce.

Tips

Keep those fries very dry: Any surface moisture steams the potatoes instead of frying them, so really blot them before the first fry for maximum crunch.
Use a thermometer for the oil and steak: An instant-read thermometer helps you hold the fry oil at the right temperature and hit your ideal steak doneness consistently.
Choose the right pan for steak: A cast-iron skillet gives the deepest crust thanks to great heat retention, which means better flavor and restaurant-style browning.
Whisk béarnaise over gentle heat only: If the bowl gets too hot, the yolks scramble, so keep the water just at a bare simmer, never a hard boil.
Hold the béarnaise warm, not hot: If you need to wait, keep the bowl in a warm spot or over barely warm water, because boiling temperatures will break the sauce.

Nutrition Facts ^*

Energy	2370	kcal
Protein	91	g
Total Fat	178	g
Carbohydrates	39	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My béarnaise sauce looks broken or greasy; can I fix it?: Yes, you usually can rescue it by whisking in a teaspoon of warm water or vinegar, then slowly adding the split sauce. If it still looks separated, whisk a fresh egg yolk in a clean bowl and gradually drizzle the broken sauce into that instead.
Can I bake the fries instead of frying them?: You can, but they will not be quite as shatter-crisp as double-fried potatoes. Toss the fries in a little oil, spread on a parchment lined sheet pan, and bake at 425°F, flipping once, until browned and crisp at the edges.
How do I know when my steak is done without cutting into it?: Use an instant-read thermometer and aim for about 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember that the temperature rises a few degrees while the steak rests, so pull it slightly before your target.
Can I make the béarnaise sauce ahead of time?: Béarnaise is best within about 30 minutes, but you can hold it gently warm for a short time. If it thickens too much, whisk in a teaspoon of warm water just before serving to loosen it back to a pourable consistency.