Dive into the world of indulgence with a classic dish that’s loved the world over: Steak & Chips. But we’re not stopping there – we’re taking it up a notch with the crowning glory of French sauces, a velvety and tangy béarnaise sauce that elevates this dish to a whole new level. Get ready to embark on a culinary journey that will leave your taste buds singing.

Ingredients:

For the Steak:

2 top-quality ribeye steaks (about 1 1/2 inches thick)

Salt and freshly ground black pepper

2 tablespoons olive oil

Two cloves garlic, minced

2 sprigs fresh rosemary

2 sprigs fresh thyme

For the Chips:

4 large russet potatoes, peeled and cut into thick strips

Vegetable oil, for frying

Salt, to taste

For the Béarnaise Sauce:

3 large egg yolks

1/4 cup white wine vinegar

1/4 cup dry white wine

One small shallot, finely minced

1 tablespoon fresh tarragon leaves, finely chopped

One tablespoon fresh chervil leaves, finely chopped (optional)

1 cup unsalted butter, melted and warm

Salt and white pepper, to taste

A squeeze of fresh lemon juice (optional)

Instructions:

1. Perfectly Grilled Steak:

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes.

Preheat your grill or a heavy skillet over high heat.

Season Both sides of the steaks generously with salt and freshly ground black pepper.

Rub each steak with olive oil.

Place the steaks on the hot grill or skillet, along with the minced garlic, rosemary, and thyme sprigs.

Grill the steaks for approximately 4-5 minutes per side for medium-rare, adjusting the time to your preferred doneness.

Once done, Remove the steaks from the heat, tent them with foil and let them rest for 5-10 minutes.

Use a slotted spoon to remove the fries from the oil and drain them on paper towels.

Season immediately with salt.

3. Creating the Perfect Béarnaise Sauce:

In a small saucepan, combine white wine vinegar, dry white wine, minced shallot, and half of the finely chopped tarragon.

Simmer this mixture over low heat until it reduces by half.

Strain the reduction through a fine-mesh sieve into a heatproof bowl and allow it to cool slightly.

In a separate bowl, whisk the egg yolks until they become slightly pale and thick.

Gently fold in the reduced wine vinegar mixture and the remaining finely chopped tarragon (and chervil if using).

Season the Béarnaise sauce with salt, white pepper, and a squeeze of fresh lemon juice to taste.

4. Plating and Serving:

Slice the rested steaks and arrange them gracefully on a plate.

Serve the crispy chips alongside and drizzle the luxurious Béarnaise sauce generously over the steak.

For a finishing touch, you can garnish with additional fresh herbs if desired.