Strip Steak Frites with Béarnaise Butter
This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots and vinegar—key ingredients in béarnaise sauce—and serves them with tangy French fries made with vinegar-brined potatoes.
- 4 baking potatoes, peeled
- canola oil, for frying
- 0.25 cup distilled white vinegar
- 0.25 cup fine sea salt
- 1 Gallon water
- Put the peeled potatoes in a bowl of cold water. Slice them lengthwise 1/4 inch thick, then cut lengthwise into 1/4-inch-thick fries. Rinse in cold water until the water runs clear. Refrigerate overnight in cold water.
- In a large pot, bring the gallon of water to a boil. Stir in the salt and vinegar. Drain the potatoes and add them to the boiling water. Return to a gentle boil and cook for 3 minutes. Drain the potatoes well, then spread them in a single layer on paper towels. Pat thoroughly dry and let cool.
- Line 2 baking sheets with paper towels. In a large enameled cast-iron casserole, heat 2 inches of oil to 365°. Working in batches, fry the potatoes for 1 minute, stirring gently so they don’t stick together. Using a slotted spoon, transfer the fries to the paper towels to cool.
- kosher salt
- 1 Tbsp minced chervil (optional)
- 1 Tbsp minced parsley
- 0.25 cup minced tarragon
- 2 sticks unsalted butter at room temperature
- 1.5 Tbsp tarragon vinegar
- 0.25 cup dry white wine
- 0.25 cup minced shallots
- In a medium saucepan, combine the shallots, wine and vinegar and cook over moderate heat until all of the liquid has evaporated, about 5 minutes. Scrape the shallots into a medium bowl. Add the butter and beat with a handheld mixer until creamy. Fold in the herbs and season with salt and pepper.
- kosher salt
- 4 8-ounce dry-aged New York strip steaks, cut 3/4 inch thick, at room temperature
- 2 Tbsp canola oil
- Season the steaks with salt and pepper. In a large cast-iron skillet, heat the oil. Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per side. Transfer to plates. Repeat with the remaining 2 steaks. Let rest for 5 minutes.
- Meanwhile, heat the oil in the casserole to 400°. In 2 batches, fry the potatoes, stirring occasionally, until golden and crisp, about 2 minutes. Drain briefly on paper towels. Season with salt. Top the steaks with some of the béarnaise butter and serve immediately with the fries and the remaining béarnaise butter.
MAKE AHEAD: The béarnaise butter can be refrigerated for 1 week or frozen for 1 month.
Recipe Credit: Andrew Carmellini
Image Credit: Con Poulos