A classic steak frites featuring a dry-brined, pan-seared ribeye served alongside double-fried russet potatoes. The dish is finished with a traditional, scratch-made tarragon and shallot béarnaise sauce.
0 Prep the Potatoes: Soak the peeled and cut potatoes in a bowl filled with ice water for at least 2 hours or overnight.
1 Dry Brine the Steak: Season the ribeyes evenly with the 2 teaspoons of kosher salt. Place them on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour. Remove the steaks from the refrigerator and bring to room temperature before cooking.
2 Blanch the Fries: Preheat a pot with neutral oil to 275°F (135°C). Pat the potatoes completely dry. Fry the potatoes in batches for 5 to 6 minutes each until very soft and thoroughly cooked. Transfer the potatoes to a paper towel-lined sheet pan. Place the sheet pan in the freezer for 30 to 45 minutes.
3 Herb Reduction: Combine the shallot, fresh tarragon, dried tarragon, chives, red wine vinegar, and white wine in a skillet. Heat over medium-low. Cook, stirring frequently, until the liquid is fully absorbed. Remove from heat and let cool.
4 Make the Béarnaise Sauce: Fill a small saucepan one-third full with water and bring to a simmer. Reduce to medium heat. In a large glass or metal bowl, whisk together the egg yolks, cooled melted butter, herb reduction, white pepper, and Tabasco sauce. Place the bowl over the simmering water. Whisk vigorously for about 2 minutes until the mixture becomes pale yellow and thick. Remove the bowl from the heat. Slowly drizzle in the remaining 14 tablespoons of melted butter, whisking constantly until fully emulsified.
8 Make sure you let your butter cool or you can cook the egg yolks and ruin the sauce.
5 Sear the Steaks: Preheat a cast-iron skillet on high heat for 2 minutes. Pat the steaks dry with paper towels. Sear for 3 minutes per side for medium-rare (See the notes for other temperatures). Remove the steaks from the skillet and let them rest.
6 Crisp the Fries: Increase the fry oil temperature to 375°F (190°C). Fry the potatoes in batches until golden brown. Transfer to a bowl and toss immediately with salt and parsley to taste.
7 Serve: Slice the rested steaks and set them on their plates. Spoon the béarnaise sauce across the top along with black pepper and more chives. Serve immediately with the hot frites on the side.
