Secret Chef Recipe: Rib Eye Steak

Ever wondered how French chefs only cook perfectly golden fries/frites/chips? Find out this week with this rib eye steak recipe accompanied by béarnaise sauce. This recipe is brought to you by one of our private chefs on the platform and he has entrusted us and all of you readers with his secret recipe.

This dish is composed of three elements: the fries, the béarnaise sauce and the rib eye steak.

We will begin with the fries. Peel and slice the potatoes, about 1cm thick. Boil gently in salted water until soft –we don’t want to overcook them- and then drain carefully from the water and spread over a flat tray. Allow the potatoes to cool down completely before the next step. To fry the potatoes, set the fryer to 140°C and cook the blanched chips for 5 minutes at that low temperature, then transfer again to a flat tray and allow to cool down in the fridge completely. When you are almost ready to serve, fry at 180°C until golden, drain on paper towel and season with salt if necessary. And that’s how a chef cooks French fries.

French Fries

French Fries

For the béarnaise sauce, clarify the butter in a small sauce pan by melting it slowly on very low heat. When melted, skim off the froth at the surface, and decant the fat from the milky residue at the bottom of the pan by pouring it gently into another pan. Make a reduction with half of the tarragon, the shallots, white wine vinegar, white wine, salt and pepper. Simmer together in a small pan until reduced by half.

Then, strain and reserve. In a mixing bowl over a bain-marie, whisk the egg yolks with the tarragon reduction until the mixture has thickened, then set aside. Chop the rest of the tarragon leaves, adjust the seasoning if necessary and reserve in a warm place, covered on the surface with a film until serving time.

Rib Eye Steak

Rib Eye Steak

For the rib eye steaks, season with salt flakes & pepper, preheat the frying pan on medium to high heat, drizzle some sunflower oil, and the butter, cook the steaks with the herbs and garlic cloves (skin on) for added flavor. Cook until desired cooking temperature and serve along the French fries and the béarnaise sauce on the side.

Rib Eye Steak

Rib Eye Steak

Check out the last secret chef recipe on the blog here.

Rib Eye Steak Béarnaise Sauce, French Fries
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For the French fries
  1. 1 kg large potatoes
  2. 2 L sunflower oil
  3. 500 g butter ghee
  4. rock sea salt
For the Béarnaise Sauce
  1. fresh tarragon
  2. 2 shallots, chopped
  3. 20ml (1 Tbsp) white wine vinegar
  4. 40ml (2 Tbsp) white wine
  5. fine sea salt
  6. black peppercorn
  7. 300g (1 1/3 C) butter unsalted
  8. 80g (5 Tbsp) egg yolk pasteurized
  9. 4 steaks of black angus rib eye (250g or 9 oz each)
  10. 2 garlic cloves
  11. 2 sprigs thyme
  12. 1 bay leave
  13. 1 sprig of rosemary
  14. sea salt fine flakes
  15. black peppercorn
  16. unsalted butter
  17. sunflower oil
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