Cowboy Ribeye Steak Frites with Béarnaise
Yield: 2-4 servings as an Entreés
Prep: 30 minutes | Cook: 30 minutes
Total Time: 1 hour
An untouchable classic; a perfect steak with thick cut potatoes and a few spoonfuls of bernaise is one to keep in your repertoire. Bernaise is a more lively child of hollandaise typically made with reduced vinegar and shallots. This version of bernaise is a bit more straightforward using fresh lemon juice for the acidic element.
- 1 bone-in Cowboy ribeye, or thick cut ribeye (19-21oz)
- Salt and pepper
- 1 bunch of thyme
- 4 tablespoons unsalted butter
- 3 large russet potatoes, scrubbed and washed
- ¼ cup extra virgin olive oil or beef tallow + 3 tablespoons
- 1 tablespoon finely minced shallot
- 2 tablespoons fresh lemon juice
- 3 large egg yolks
- 1 cup unsalted butter (2 sticks), cut into small cubes
- 1 heaping tablespoon fresh chopped tarragon
- Salt and cracked pepper to taste
- Start by cutting the russet potatoes, lengthwise, into thick wedges. You should yield 6-8 wedges per potato. Plae the cut wedges in a large pot of cold, salted water. Bring the pot of water up to a boil and immediately reduce to a simmer to gently cook the potato wedges. Cook the potatoes until they are just barely softened, about 60% cooked - about 8 - 10 minutes. Strain the potato wedges and transfer to a parchment lined baking sheet. Drizzle the par-cooked potato wedges with the 2 tablespoons olive oil and toss to coat. Transfer the tray with the oil coated potatoes to the freezer to chill with the olive oil.
- Take the ribeye out of the refrigerator and allow it to come to room temperature. Cook the steak in a hot cast iron pan, (or over hot coals), ensuring deep caramelization on all sides. Continue cooking the steak until desired internal temperature is reached (135℉ for medium rare). If cooking in a cast iron pan, add the butter and thyme towards the end of the cooking process and baste with hot butter until desired internal temperature is reached. Remove the steak and allow it to rest on a wire rack for fifteen minutes, flipping the steak once halfway through the rest time. Prepare the bernaise and finish the potatoes while the steak rests.
- To finish the potato wedges, heat a large non-stick pan to medium high heat with the remaining 3 tablespoons of olive oil. Add the chilled wedges and brown evenly on all sides. Remove wedges from the pan, season with salt and transfer to a paper towel lined tray. This may need to be done in batches.
- Finely mince the shallot and place in a medium glass bowl with the lemon juice. Position the glass bowl over a small pot of simmering water to create a double boiler. The glass shouldn’t be touching the water. Once the lemon juice is warm (not hot) begin whisking in the egg yolks, followed by small amounts of the butter at a time. Continue whisking and managing the heat to prevent the eggs from cooking. Once most of the butter is added, drop in small amounts of warm water to thin the sauce if needed. Whisk in the fresh tarragon, a pinch of salt, and a few cracks of pepper. Hold the sauce at a warm temperature, whisking occasionally, until the steak is ready.
- Slice the steak off of the bone and serve immediately with the crispy potato wedges and spoonfuls of the bernaise over the steak.
Take a look at our recommended pairing below.