Instructions

1. Begin by preparing the ingredients. Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 15-20 minutes. This ensures even cooking.
2. While the steaks are resting, preheat your oven to 425°F (220°C) for the French fries. If you are using frozen fries, follow the package instructions for the best results.
3. Wash and peel the potatoes if you are making homemade fries. Cut them into even strips, about 1/4 inch thick. Soak the cut fries in cold water for at least 15 minutes to remove excess starch, then drain and pat them dry with a towel.
4. In a large bowl, toss the fries with a little olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and place them in the preheated oven. Bake for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
5. While the fries are baking, prepare the Bearnaise sauce. In a small saucepan, combine the white wine vinegar and chopped tarragon. Heat over medium heat until the mixture is reduced by half. Remove from heat and let it cool slightly.
6. In a heatproof bowl, whisk together the egg yolks and the reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and becomes pale.
7. Gradually add the unsalted butter, melted and slightly cooled, to the egg yolk mixture, whisking constantly until the sauce is thick and creamy. Season with salt and additional chopped tarragon to taste. Keep the sauce warm while you cook the steaks.
8. For the steaks, season both sides generously with salt and pepper. Heat a cast-iron skillet or heavy frying pan over high heat until it is very hot. Add a tablespoon of oil to the pan.
9. Carefully place the ribeye steaks in the hot skillet. Sear them for about 4-5 minutes on one side until a nice crust forms. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130-135°F for medium-rare).
10. Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat.
11. By this time, the French fries should be done. Remove them from the oven and season with additional salt if necessary.
12. To serve, slice the ribeye steaks against the grain and place them on plates alongside the crispy French fries. Drizzle the warm Bearnaise sauce over the steaks or serve it on the side for dipping.
13. Enjoy your homemade Steak Frites with Bearnaise Sauce, a classic French dish that’s sure to impress!