Classic Bistro Steak Frites with Tarragon Butter
Perfectly seared ribeye steak paired with crisp, hand-cut golden fries and a decadent compound herb butter.
How to Make Classic Bistro Steak Frites with Tarragon Butter
Total time: 1 h 15 min · Yields 2 servings
- 1
Prepare the Compound Butter
In a small bowl, mash the softened butter with minced tarragon, lemon zest, and Dijon mustard until well combined. Roll into a log using parchment paper and refrigerate until firm, at least 30 minutes.
- 2
First Fry for the Potatoes
Soak potato sticks in cold water for 20 minutes to remove starch, then pat completely dry. Heat oil to 160°C (325°F) and fry the potatoes in batches for 5 minutes until pale and soft. Drain on paper towels.
- 3
Sear the Steaks
Season steaks heavily with salt and pepper. Heat oil in a heavy cast-iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side. In the last 2 minutes, add the butter, garlic, and thyme, basting the steaks continuously with the foaming butter. Remove and rest for 10 minutes.
- 4
Double Fry and Serve
Increase the oil temperature to 190°C (375°F). Fry the pre-cooked potatoes for 2-3 minutes until deep golden brown and crispy. Drain, season immediately with salt, and serve alongside the rested steak topped with a thick slice of tarragon butter.
Chef's Tips
- Always pat your potatoes completely dry before frying to prevent oil splatter and ensure crispiness.
- Let the steaks sit at room temperature for 45 minutes before cooking for an even internal temperature.
- Use a cast-iron skillet for the best possible crust (Maillard reaction) on your beef.
What to Serve with Classic Bistro Steak Frites with Tarragon Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a simple green salad dressed in a sharp vinaigrette.
- Pair with a glass of Bordeaux or a peppery Syrah.
- Add a side of Dijon mustard for dipping the steak.
Frequently asked questions
Can I use a different cut of beef?
Yes, Flank steak or Hanger steak (Onglet) are traditional alternatives, though they should be served medium-rare to avoid toughness.
Why double-fry the potatoes?
The first fry cooks the interior, and the second fry creates the crunchy, golden exterior.
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