Steak Frites with 100-Day Dry-Aged Steak and Béarnaise Sauce

Steak frites is a classic bistro plate: a properly seared steak served with crispy fries and a rich, warm sauce. What makes this version different is the focus on a dry-aged (100-day) cut for deep beefy flavor, plus a real béarnaise built from a quick shallot-herb reduction. It’s the kind of dinner you make when you want something simple in concept, but restaurant-level in execution.

This recipe is based on my YouTube video, with a few adjustments since publication to make the steps more precise and reliable for home kitchens (especially the béarnaise and the fry timing).

The goal 

This is a bistro-style steak dinner: high heat, a bold sauce, and fries that stay crunchy. It’s not a quick weeknight “one-pan steak” or a “lean and light” plate. If you want different steak, these are built for other cravings:

• For peppercorn heat and a creamy pan sauce, make steak au poivre.
• For a milder, earthy sauce, try steak with creamy mushroom sauce.
• For a blue-cheese style sauce, go for flank steak with creamy Roquefort sauce.
• If you’re specifically after béarnaise again, the dedicated version is steak with béarnaise sauce.

This steak frites version is about the full plate: fries + béarnaise + steak timing.

Ingredients

Steak

• 1.8–2.2 lb rib steak / côte de bœuf / ribeye, preferably dry-aged (bone-in or boneless)
• 1 1/2 tsp kosher salt (plus more to finish)
• 1/2 tsp black pepper
• 1 tbsp neutral oil (canola, grapeseed)
• 2 tbsp unsalted butter (for basting)
• 2 garlic cloves, lightly smashed (optional but recommended)
• 2 sprigs thyme (optional)

Fries (Double-Fry Method)

• 2.5–3 lb Russet/Idaho potatoes (best for crisp fries)
• Neutral frying oil (canola or peanut), enough for 2–3 inches in a pot or for a deep fryer
• Salt, to taste

Béarnaise Sauce (Restaurant-Style, Foolproof at Home)

• 3 large egg yolks
• 7 oz unsalted butter (clarified if you want maximum stability; regular melted butter also works)
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine (or replace with 2 tbsp water)
• 1 small shallot, finely minced
• 1 tsp crushed black peppercorns
• 2 tbsp fresh tarragon, finely chopped (plus 1 tbsp stems/leaves for the reduction if you have them)
• 1 tbsp fresh chervil, chopped (optional; classic but not mandatory)
• 1–2 tsp lemon juice, to taste
• 1/4 tsp kosher salt, plus more to taste

Step-by-step

1) Prep the steak 

1. Pat the steak very dry with paper towel.
2. Salt all sides evenly (use the 1 1/2 tsp as a baseline). If you have time, salt 45–60 minutes ahead and leave uncovered in the fridge for a drier surface.
3. Bring the steak toward room temp for 30–45 minutes before cooking (this helps even cooking).

Dry-aged steak is already intense and concentrated—this is why I keep seasonings simple and focus on the crust.

If you ever want a flavored approach, use a marinade on a cheaper cut (not dry-aged). For example: Montreal steak marinade, red wine steak marinade, or honey mustard steak marinade.

2) Cut and rinse the potatoes

1. Peel the potatoes (optional—skin-on is fine if clean).
2. Cut into fries about 3/8-inch thick (classic steak frites thickness).
3. Rinse in cold water until the water runs clearer, then soak 20–30 minutes if you can (better crisp).
4. Drain and dry extremely well (wet fries = oil splatter + soggy texture).

For another fry-focused reference point, compare with authentic Belgian fries (frites) recipe.

3) First fry (blanching) 

1. Heat oil to 325°F.
2. Fry in batches for 6–7 minutes, until fries are pale, softened, and cooked through but not browned.
3. Remove to a tray lined with paper towel, then spread on a rack if possible.
4. Rest the fries 10 minutes while you start the sauce and steak.

This first fry is where you build the fluffy interior.

4) Make the béarnaise reduction

1. In a small saucepan, combine:
   • vinegar, white wine, shallot, peppercorns, and a bit of tarragon stems if you have them.
2. Simmer until reduced to about 1–2 tbsp of liquid.
3. Strain (recommended for a smooth béarnaise), pressing gently to extract flavor.
4. Keep warm (not hot).

If you’ve made a classic base like homemade hollandaise sauce, béarnaise is basically hollandaise plus that reduction and herbs.

5) Start the béarnaise

1. Melt the butter gently and keep warm (not boiling). Ideally it’s around 120–140°F.
2. Set up a very gentle bain-marie: a bowl over barely simmering water (steam, not aggressive bubbles).
3. Whisk egg yolks with 1 tbsp water in the bowl until slightly thickened and creamy (30–60 seconds).
4. Take the bowl off the heat and slowly drizzle in butter, whisking constantly like a mayonnaise.
5. Return briefly to gentle heat only if needed to keep it warm and glossy (do not overheat).
6. Whisk in the strained reduction, chopped tarragon (and chervil if using), salt, then lemon juice to taste.

Target texture: thick enough to coat a spoon, still pourable. Keep it warm near the stove—never in direct high heat.

6) Second fry (crisping) 

1. Heat oil to 375°F.
2. Fry again in batches for 2–4 minutes, until deeply golden and crisp.
3. Drain, salt immediately, and keep warm while you finish the steak.

7) Sear and baste the steak

1. Heat a heavy pan (cast iron is ideal) over medium-high until very hot.
2. Add neutral oil, then lay the steak down and don’t move it for 2–3 minutes (build crust).
3. Flip and sear the second side 2–3 minutes.
4. Lower heat to medium. Add butter, garlic, thyme (optional).
5. Tilt the pan and baste continuously for 30–60 seconds.
6. Check internal temperature:
   • Rare: 120–125°F
   • Medium-rare: 130–135°F
   • Medium: 140–145°F
7. Rest the steak 8–10 minutes before slicing.

If you want a thicker steak method (with more structured timing), see thick-cut tomahawk steak. Same idea: crust first, then controlled doneness.

Plating

• Slice steak against the grain.
• Pile fries next to it.
• Spoon béarnaise over the steak or serve it on the side.

This is a hearty, protein-rich plate—great for a weekend dinner, date night at home, or anytime you want a steakhouse vibe without leaving the house.

If you love fries as a main event, a classic variation is mussels with fries.

Substitutions

Steak

• Ribeye, striploin, or sirloin all work. Dry-aged is optional; the technique still delivers.
• No bone-in? Boneless cooks faster—rely on temperature.

Fries

• Best: Russet/Idaho.
• Yukon Gold works but can be softer; cut slightly thicker and fry a bit longer on the second fry.

Béarnaise

• No chervil: skip it.
• No white wine: replace with water.
• No fresh tarragon: dried tarragon is not ideal here. If you must, use 1 tsp dried and let it bloom in the warm sauce for a few minutes (flavor will be different).

No deep frying

If you don’t want to deep fry today, make a steak with a different side and sauce—like garlic butter sauce for steak over roasted potatoes or vegetables.

FAQ

Why did my béarnaise split?

Usually heat or adding butter too fast. Keep the bain-marie gentle and drizzle butter slowly. If it splits, whisk 1 tsp warm water in a clean bowl and slowly whisk the split sauce into it to re-emulsify.

Can I make béarnaise ahead?

It’s best fresh. You can hold it warm for 20–30 minutes in a lukewarm spot, whisking occasionally. Don’t refrigerate and reheat aggressively.

How do I know fries are cooked inside on the first fry?

They should bend slightly and look matte/pale. If they’re still firm, give them another minute.

Do I need a thermometer for the steak?

It’s the easiest way to nail doneness, especially for thick cuts. Dry-aged steak is expensive—temperature control protects your result.

What’s the best doneness for a dry-aged steak?

Medium-rare is the sweet spot for texture and flavor, but cook what you enjoy.

What to serve with / Suggested posts

• authentic Belgian fries (frites) recipe for deeper fry technique
• steak with béarnaise sauce if you want the sauce as the main focus
• homemade hollandaise sauce for the base emulsion technique
• steak au poivre for a pepper-forward bistro steak
• steak with creamy mushroom sauce for a softer, earthy sauce night
• flank steak with creamy Roquefort sauce for a bold blue-cheese vibe
• garlic butter sauce for steak when you want something fast and rich
• mussels with fries for another fries-centered classic
• Montreal steak marinade for grilling season
• red wine steak marinade for a deeper, wine-forward beef flavor
• honey mustard steak marinade for a sweet-savory BBQ profile
• thick-cut tomahawk steak for special-occasion steak technique

Steak Frites with 100-Day Dry-Aged Steak and Béarnaise Sauce

Steak frites is a classic bistro plate: a properly seared steak served with crispy fries and a rich, warm sauce. What makes this version different is the focus on a dry-aged (100-day) cut for deep beefy flavor, plus a real béarnaise built from a quick shallot-herb reduction. It’s the kind of dinner you make when you want something simple in concept, but restaurant-level in execution.

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Prep Time 30 minutes mins

Cooking Time 20 minutes mins

Category Main Course

Cuisine French

Portions 2 Portions

Calories 650 kcal

Ingredients

  

Steak

• 1.8 –2.2 lb rib steak / ribeye dry-aged optional
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 2 garlic cloves smashed (optional)
• 2 sprigs thyme optional

Fries

• 2.5 –3 lb Russet/Idaho potatoes
• Neutral frying oil
• Salt

Béarnaise

• 3 large egg yolks
• 7 oz unsalted butter melted and warm
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine or 2 tbsp water
• 1 small shallot minced
• 1 tsp crushed black peppercorns
• 2 tbsp fresh tarragon chopped
• 1 tbsp fresh chervil chopped (optional)
• 1 –2 tsp lemon juice
• 1/4 tsp kosher salt

Instructions

 

• Prep steak: Pat dry, season with salt and pepper. Rest 30–45 minutes at room temp.
• Cut fries: Cut potatoes into 3/8-inch fries. Rinse and dry very well.
• First fry (325°F): Fry in batches 6–7 minutes until pale and cooked through. Drain and rest 10 minutes.
• Reduction: Simmer vinegar + wine + shallot + peppercorns (and tarragon stems if available) until 1–2 tbsp remains. Strain and keep warm.
• Béarnaise: Whisk yolks with 1 tbsp water over gentle bain-marie just until slightly thickened. Off heat, whisk in warm butter slowly. Whisk in reduction, tarragon, chervil (optional), salt, and lemon juice. Keep warm.
• Second fry (375°F): Fry fries 2–4 minutes until golden and crisp. Drain and salt immediately.
• Cook steak: Sear in hot pan with oil 2–3 minutes per side. Lower heat, add butter (plus garlic/thyme optional) and baste 30–60 seconds. Cook to 130–135°F for medium-rare. Rest 8–10 minutes.
• Serve: Slice steak, plate with fries, and spoon béarnaise over top or serve on the side.

Video

Notes

Substitutions

Steak

• Ribeye, striploin, or sirloin all work. Dry-aged is optional; the technique still delivers.
• No bone-in? Boneless cooks faster—rely on temperature.

Fries

• Best: Russet/Idaho.
• Yukon Gold works but can be softer; cut slightly thicker and fry a bit longer on the second fry.

Béarnaise

• No chervil: skip it.
• No white wine: replace with water.
• No fresh tarragon: dried tarragon is not ideal here. If you must, use 1 tsp dried and let it bloom in the warm sauce for a few minutes (flavor will be different).

No deep frying

If you don’t want to deep fry today, make a steak with a different side and sauce—like garlic butter sauce for steak over roasted potatoes or vegetables.

FAQ

Why did my béarnaise split?

Usually heat or adding butter too fast. Keep the bain-marie gentle and drizzle butter slowly. If it splits, whisk 1 tsp warm water in a clean bowl and slowly whisk the split sauce into it to re-emulsify.

Can I make béarnaise ahead?

It’s best fresh. You can hold it warm for 20–30 minutes in a lukewarm spot, whisking occasionally. Don’t refrigerate and reheat aggressively.

How do I know fries are cooked inside on the first fry?

They should bend slightly and look matte/pale. If they’re still firm, give them another minute.

Do I need a thermometer for the steak?

It’s the easiest way to nail doneness, especially for thick cuts. Dry-aged steak is expensive—temperature control protects your result.

What’s the best doneness for a dry-aged steak?

Medium-rare is the sweet spot for texture and flavor, but cook what you enjoy.

Keywords Fries, sauce, Steak

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