Active Time

　　20 min

　　Total Time

　　20 min

　　Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

　　

Ingredients

Makes 4 servings

　　

For steaks

2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)

　　1 tablespoon vegetable oil

　　

For béarnaise

1/4 cup dry white wine

　　1/4 cup white-wine vinegar

　　1/4 cup finely chopped shallots

　　2 tablespoons chopped fresh tarragon, divided

　　3 large egg yolks

　　1 stick unsalted butter, cut into 8 pieces

　　1/2 teaspoon fresh lemon juice, or to taste

　　Accompaniment: shoe string potatoes

　　

Cook steaks:

Step 1

Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

　　

Step 2

Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.

　　

Step 3

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

　　

Make béarnaise while steaks stand:

Step 4

Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

　　

Step 5

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

　　

Step 6

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

　　Cooks' notes:

　　·The egg yolks in the sauce will not be fully cooked.

　　·Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.