Steak Frites with Béarnaise

Directions

• Preheat your oven to 275°F. Pat the strip steaks dry with paper towels and season generously with salt. Allow the steaks to sit out at room temperature for about 30 minutes to ensure even cooking. While the steaks rest, gather your ingredients for the frites and béarnaise sauce.
• Place a wire rack on a baking sheet and set the steaks on top. Transfer to the oven and cook until the internal temperature reaches 120°F (about 20-25 minutes, depending on steak thickness).
• Once the steaks reach 120°F, remove them from the oven and set aside. Heat a skillet over medium-high heat and drizzle with a small amount of oil. Add one steak, fat cap side down, and sear for 1 minute to render the fat. Flip the steak and sear for 1-2 minutes on each side. Lower the heat, add 1 tablespoon of butter and 2 crushed garlic cloves, and baste the steak for 30 seconds. Remove from the skillet and rest for 10 minutes before slicing. Repeat with the second steak.
• For the Béarnaise sauce
• Combine white wine vinegar, shallots, and reserved tarragon stems in a small pot and place over medium heat. Let simmer until there is hardly any liquid left. Discard the tarragon stems and set the shallots aside to cool slightly.
• In a heatproof bowl, whisk the egg yolks and shallots together. Once the mixture is well combined, place the bowl over a pot of simmering water (making sure the bowl doesn’t touch the water). Continue whisking vigorously until the yolks have doubled in volume and become pale.
• Slowly whisk in the melted butter, 1 tablespoon at a time, ensuring it emulsifies into the yolks. Add the chopped tarragon and a pinch of salt and give the sauce one final whisk. Tip: If the sauce becomes too thick, add a bit of warm water to thin it out.
• For the frites
• Heat oil in a pot to 325°F. Add the potatoes and fry for 4 minutes until tender but not browned. Remove and set aside.
• Increase the oil temperature to 375°F. Return the potatoes to the oil and fry for 1-2 minutes until golden brown. Remove and drain. Immediately sprinkle with salt and garnish with freshly chopped parsley.