Classic Steak Frites with Béarnaise

Season the steaks generously with salt. Place on a plate and refrigerate, uncovered, for at least 4 hours or up to 48 hours.
 
To make the frites, put the potatoes in a bowl, add water to cover and let stand for 10 minutes, then drain. Repeat with fresh water and let stand again for 10 minutes.
 
Meanwhile, in a deep, heavy bottomed pot over medium-high heat, pour in canola oil to a depth of 3 inches (7.5 cm) and heat to 325°F (165°C) on a deep-frying thermometer.

While the oil is heating, line a baking sheet with paper towels. Drain the potatoes and thoroughly dry them with kitchen towels. Working in 3 batches, add the potatoes to the hot oil and fry until just starting to brown, about 10 minutes. Using a spider or tongs, transfer the French fries to the prepared baking sheet and let stand for at least 10 minutes or up to 2 hours. Reserve the oil in the pot.
 
While the potatoes stand, make the béarnaise: In a small saucepan over medium-low heat, combine the vinegar, shallot, 1 Tbs. of the tarragon and 1/2 tsp. pepper. Bring to a simmer and cook, stirring occasionally, for about 2 minutes. Remove from the heat and let cool, about 10 minutes. Strain the vinegar mixture, discarding the solids.
 
If using butter, wipe the saucepan clean and set over medium-low heat. Add the butter and cook, swirling occasionally, until melted. Remove from the heat and carefully skim the milk solids off the top and discard. Set the saucepan over low heat and keep the clarified butter warm.
 
In a food processor, pulse together the egg yolks, vinegar and 1 tsp. salt. With the machine running, slowly drizzle in the warm clarified butter or the ghee. When all of the butter is incorporated, blend until combined, about 10 seconds more. If desired, add water 1 tsp. at a time to thin to the desired consistency, then stir in the remaining 1 Tbs. tarragon. Keep the béarnaise warm until ready to serve.

When making the béarnaise, bring the steaks to room temperature. Season generously with pepper.

In a large cast-iron or nonstick fry pan over medium-high heat, warm the 1/4 cup canola oil until smoking. Add the steaks and cook, without moving them, until a deep brown crust forms, about 3 minutes. Turn the steaks and cook until a brown crust forms on the other side, about 2 minutes. Using tongs to hold the steaks upright, sear the sides, including the fat cap, until nicely browned and an instant-read thermometer inserted into the center of the meat registers about 118°F (47°C), about 2 minutes. Lay the steaks down in the pan and add the 4 Tbs. butter.
 
While tilting the pan, baste the steaks with the butter and cook until the internal temperature registers about 125°F (52°C), about 1 minute. Transfer the steaks to a cutting board and let rest for 10 minutes, then cut into slices.

While the steaks rest, finish the frites: Line another baking sheet with paper towels. Reheat the oil to 375°F (190°C) and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Using a spider or tongs, transfer the French fries to the prepared baking sheet. Season with salt.

Transfer the steaks to plates, drizzle with the warm béarnaise and serve with the frites. Serves 2.

Williams Sonoma Test Kitchen