Steak Frites with Hollandaise

Ingredients, Sauce

  • Kosher salt
  • 3 egg yolks
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • Pinch cayenne
  • 1 teaspoon freshly squeezed lemon juice
  • 1 to 1.5 inch thick steaks (ribeye, strip)
  • Olive Oil
  • Coarsely ground black pepper
  • Frozen french fries prepared at least 24 hours in advance (or cooled french fries made before the sauce). For instructions on preparing the fries, click here.

Tools, Sauce

  • Small pan to melt butter
  • Saute pan to fit steaks
  • Blender
  • Baking sheet
  • Tongs
  • Cutting board
  • Gas grill/stovetop, and oven


  1. Remove the steaks from the refrigerator for 30 minutes to 1 hour prior to cooking. Sprinkle all sides with salt and pepper.
  2. Melt the 6 tablespoons butter, do not let brown.
  3. Combine egg, 2 tablespoons water, pinch of salt, cayenne, and lemon juice in blender. Slowly drizzle in the butter. The mixture will thicken. Add lemon or other seasonings to adjust to taste.
  4. Preheat oven to 150 degrees.
  5. Put saute pan over medium heat with oil. As soon as the oil begins to smoke, gently place the steaks in the pan. For medium-rare, cook for 3-4 minutes on each side.
  6. Turn off heat. Place steaks on baking sheet and place in oven to rest. Set timer for 15-25 minutes.
  7. While steaks are resting, fry the potatoes for the second time (3-4 minutes at 400 degrees in batches). For in instructions on prepping the frozen fries, click here. Or prepare other side dishes such as asparagus, mushrooms etc.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.