Savor perfectly seasoned New York strip steaks, pan-seared to a juicy medium-rare and topped with a velvety round of homemade béarnaise butter. Infused with a reduction of shallots, tarragon, and Chardonnay, this butter melts over the steak, adding a rich, aromatic finish. Paired with golden Kennebec fries tossed in garlic, Parmesan, and parsley, this dish offers a crispy, savory complement to the succulent steak. Whether it’s a special occasion or a gourmet night in, this Steak Frites delivers indulgence in every bite.
4 New York Strip Steaks (12 ounces each)
4 tablespoons canola or plain olive oil
4 tablespoons canola or plain olive oil
3 large Kennebec potatoes cut into ¼ inch sticks (or 1 lb of frozen fries)
4 cups canola oil or any other frying oil
2 large garlic cloves, finely chopped
1 teaspoon chopped parsley
1 tablespoon grated Parmesan
Salt and pepper to taste
1 tablespoon chopped shallots
1 tablespoon chopped fresh or dry tarragon leaves
½ cup Chardonnay
½ cup champagne vinegar
8 tablespoons soft butter
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon ground white pepper
Method for the Béarnaise Butter
In a small saucepan, combine shallots, tarragon, wine, and vinegar. Bring mixture to a low simmer until most of the liquid evaporates. Set aside until needed.
In a mixing bowl, combine the reduction with remaining ingredients and mix until well combined.
Taste for seasoning and shape the Béarnaise butter into a 2-inch round log. Wrap in foil and roll tightly. Refrigerate until needed.
Method for Steaks
Season steaks with salt and pepper on both sides.
Over medium heat, warm a large cast-iron pan. Add canola oil and let it heat for another minute.
Place the steaks in the pan and cook 4 to 5 minutes on each side for medium-rare.
Transfer the steaks to a roasting rack and let them rest for 5 minutes before serving.
Method for French Fries
In a deep cast-iron pan, add 4 cups of canola oil (or your preferred frying oil) and heat oil to 350°F.
Add potato strips and fry until golden brown.
Place fries in a bowl, add the garlic, Parmesan, salt to taste, and chopped parsley. Serve immediately.
Plating
Place cooked steaks on individual dinner plates. Top each steak with a ¼-inch thick round slice of Béarnaise butter.
Arrange the fries on the plate as shown in the picture and serve immediately.
Note: Any leftover Béarnaise butter can be frozen and will last a couple of months for future use.
8466 St. Helena Highway
Rutherford, CA 94573
