Ingredients:
For the Steak:
- 2-4 ribeye steaks
- Salt and pepper to taste
- Neutral oil for frying potatoes
For the Béarnaise Sauce:
- 1 shallot, finely chopped
- 2.5 teaspoons red wine vinegar
- 2.5 teaspoons white wine
- 1.5 tablespoons fresh tarragon, chopped
- 1 teaspoon dried tarragon
- 1 tablespoon fresh chives, chopped, and more for topping
- 8 ounces unsalted butter, melted
- 2 squirts Tabasco sauce
- 1/4 teaspoon white pepper
- Salt and pepper to taste
For the Fries:
- 4 russet potatoes, peeled and cut to desired thickness
Instructions:
- Prepare potatoes: Peel potatoes and cut to desired thickness for fries. Soak in ice water for 2 hours or overnight.
- Season steak: Sprinkle salt on ribeyes. Salt brine in the fridge for 1 hour.
- Make béarnaise sauce:
- In a skillet, add shallot, tarragon (fresh and dried), chives, vinegar, and wine. Turn heat to medium-low. Let liquid fully absorb while mixing often.
- In a large glass or metal bowl, combine egg yolks, 2 tablespoons melted butter, prepared tarragon, white pepper, and Tabasco.
- Fill a small saucepan with 1/3 water. Bring to a simmer and lower to medium heat.
- Add bowl with egg yolks and whisk vigorously until pale yellow and thick. Don't scramble or walk away! This takes about 2 minutes.
- Off the heat, drizzle remaining butter and emulsify.
- Cook steak: Preheat a cast iron pan on high for 2 minutes. Pat dry steak and sear for 3 minutes per side for medium-rare, or adjust according to desired doneness. Let steak rest.
- Fry potatoes: Preheat oil to 375°F (190°C). Fry potatoes in batches until golden brown. Season with salt and parsley.
- Assemble: Slice steak. Serve with béarnaise sauce, chives, black pepper, and fries.
Optional additions:
- For extra flavor: Add a pinch of Dijon mustard or lemon juice to the béarnaise sauce.
- For a richer sauce: Use a combination of butter and olive oil for frying the potatoes.
- For a spicier kick: Add a pinch of cayenne pepper to the béarnaise sauce.
Comments
Post a Comment