Butter-Basted Steak Frites with Béarnaise or Peppercorn Sauce

Why You’ll Love This Recipe

• Crisp, restaurant-style double-fried frites paired with deeply browned, butter-basted steak.
• Two classic sauces—silky tarragon-laced béarnaise or velvety peppercorn cream—choose your favorite.
• Home-cook friendly timing: fries and sauce fit neatly around the steak sear and rest.
• Clear temperatures and steps for consistent medium-rare results every time.

Grocery List

• Produce: Russet potatoes, shallots, garlic, fresh tarragon, thyme, rosemary, lemon, fresh parsley (optional)
• Dairy: Unsalted butter, heavy cream, eggs (for yolks)
• Pantry: New York strip steaks, canola or peanut oil, kosher salt, black peppercorns, dry white wine, white wine vinegar, brandy or cognac, beef broth, Dijon mustard, Worcestershire (optional), flaky sea salt

Full Ingredients

Steak & Basting

• 4 New York strip steaks, 8–10 oz each, 1–1.25 in thick
• 2 tsp kosher salt (about 1/2 tsp per steak side), plus more to taste
• 1 tsp freshly ground black pepper
• 4 tbsp unsalted butter
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 1 sprig rosemary
• 1 tbsp neutral oil (for searing)

Frites (French Fries)

• 2 lb (900 g) russet potatoes, peeled (optional) and cut into 1/4 in (6 mm) batons
• 2–3 qt (2–3 L) neutral oil for frying (canola or peanut)
• 1–1.5 tsp kosher salt, to season
• Optional: 1 tbsp finely chopped parsley to finish

Béarnaise Sauce (Optional)

• 2 large egg yolks
• 1/2 cup (8 tbsp; 115 g) unsalted butter, melted and warm (ideally clarified)
• 2 tbsp dry white wine
• 2 tbsp white wine vinegar
• 1 tbsp water, plus more as needed
• 1 small shallot, minced (about 2 tbsp)
• 2 tbsp fresh tarragon, chopped (reserve 1 tbsp for folding in at the end)
• Pinch cayenne pepper
• 1 tsp lemon juice, or to taste
• Pinch kosher salt and white or black pepper, to taste

Peppercorn Sauce (Optional)

• 1 tbsp coarsely cracked black peppercorns (lightly crushed with a pan or mortar)
• 1/4 cup brandy or cognac
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (optional)
• Kosher salt, to taste

To Serve

• Flaky sea salt
• Extra chopped tarragon or parsley for garnish

Step-by-Step Instructions

Step 1: Prep and soak the potatoes

Cut russet potatoes into 1/4-inch batons. If time allows, soak the cut potatoes in a large bowl of cold water for 30 minutes to remove surface starch (this yields extra-crisp frites). Drain and rinse, then spread on clean towels and dry thoroughly. Moisture causes spattering and soggy fries, so get them as dry as possible.

Step 2: Start your sauce base (choose béarnaise or peppercorn)

For béarnaise: In a small saucepan, combine 2 tbsp white wine, 2 tbsp white wine vinegar, 1 tbsp water, minced shallot, and the tarragon stems (reserve leaves for later). Bring to a simmer and reduce to about 2 tbsp total liquid, 4–6 minutes. Strain to remove solids (optional for a smoother sauce) and set the reduction aside. Keep 1/2 cup butter melted and warm.

For peppercorn: Lightly crack 1 tbsp peppercorns. Measure brandy, broth, cream, and Dijon. This sauce cooks in the steak pan after searing, so keep everything at the ready.

Step 3: First fry the frites (325°F)

Heat 2–3 quarts of oil in a deep pot to 325°F. Fry the potatoes in batches for 4–5 minutes until tender, pale, and just beginning to turn blond with no browning. Do not crowd the pot. Transfer to a wire rack set over a sheet pan to drain. Cool at least 10 minutes while you cook the steaks. Increase oil to 375°F for the second fry later.

Step 4: Sear and butter-baste the steaks

Pat steaks very dry. Season all over with kosher salt and black pepper (about 1/2 tsp salt per side). Heat a large heavy skillet (cast iron preferred) over medium-high until just smoking. Add 1 tbsp neutral oil. Sear steaks 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium, add 4 tbsp butter, smashed garlic, thyme, and rosemary. Tilt the pan and spoon foaming butter over the steaks for 60–90 seconds. Cook to 125–130°F internal for medium-rare. Transfer to a warm plate and rest 5–10 minutes, tented loosely with foil.

Step 5: Make your sauce of choice

For béarnaise: In a heatproof bowl set over barely simmering water (or over very low direct heat), whisk egg yolks with the reserved reduction until slightly thick and foamy, 30–60 seconds. While whisking constantly, slowly drizzle in the warm melted butter to form a thick, glossy sauce. If it thickens too much, whisk in 1–2 tsp warm water to loosen. Season with a pinch of cayenne, 1 tsp lemon juice, and salt to taste. Fold in 1 tbsp chopped tarragon. Keep warm (95–120°F) off heat.

For peppercorn: Carefully pour off excess fat from the steak pan, leaving the flavorful fond. Add cracked peppercorns and toast 10–15 seconds. Off the heat, add brandy. Return to medium and simmer 30–60 seconds, scraping up browned bits (flame may occur; if so, let it burn off). Add beef broth and reduce by half, 2–3 minutes. Stir in cream and Dijon (plus Worcestershire if using). Simmer 2–3 minutes until the sauce coats a spoon. Season with salt to taste.

Step 6: Second fry the frites (375°F) and season

With oil at 375°F, fry the potatoes in batches 2–3 minutes until deeply golden and shatteringly crisp with tiny blisters. Drain on a rack and immediately sprinkle with kosher salt. Toss with chopped parsley if you like.

Step 7: Plate and finish

Slice steaks against the grain or serve whole. Spoon béarnaise or peppercorn sauce over or alongside, garnish with extra tarragon or parsley, and finish the steaks with a pinch of flaky sea salt. Serve immediately with a mound of hot, crisp frites.

Pro Tips

• Use a thermometer. Aim for steak pull temps of 120–125°F (rare), 125–130°F (medium-rare), 135–140°F (medium). Resting raises temp 3–5°F.
• Dry equals crisp. Really dry the potatoes after soaking to avoid oil spatter and soggy fries.
• Clarify your béarnaise butter for extra stability, or keep it just warm so it emulsifies smoothly.
• Crack peppercorns coarsely (not finely ground) for a classic, aromatic peppercorn sauce with gentle heat.
• Use a wire rack instead of paper towels for fries and resting steaks to preserve crispness and crust.

Variations

• Oven “frites”: Toss cut potatoes with 2 tbsp oil and 1 tbsp cornstarch, bake at 450°F on a preheated sheet for 30–35 minutes, flipping once.
• Different cuts: Try ribeye for extra marbling or hanger steak for big, beefy flavor; adjust sear time for thickness.
• Truffle frites: Toss hot fries with 1–2 tsp truffle oil and finely grated Parmesan.

Storage & Make-Ahead

Par-cook fries (first fry at 325°F) up to 24 hours ahead; cool and refrigerate on a rack, then do the second fry just before serving. Peppercorn sauce keeps refrigerated up to 3 days; rewarm gently with a splash of broth. Béarnaise is best fresh but can be held warm for up to 45 minutes in a thermos or over barely warm water; do not boil or microwave. Leftover steak keeps 3 days refrigerated; warm gently or enjoy cold in salads. Re-crisp fries at 425°F for 8–10 minutes.

Nutrition (per serving)

Approximate with fries and sauce: with béarnaise ~1050 kcal; with peppercorn ~950 kcal. Protein 45–50 g; Carbs 60–70 g; Fat 55–65 g (béarnaise) or 45–55 g (peppercorn); Sodium 1100–1400 mg. Values vary by steak size and oil uptake.