Steak Frites with Béarnaise

• 2 ribeye steaks
• 4 russet potatoes, cut
• 3 egg yolks
• 1 cupbutter, clarified
• 2 tbsptarragon

Instructions

1. 1

   Season the ribeye steaks generously with salt and pepper, then rub with russet potatoes.

2. 2

   Combine egg yolks and butter into a marinade and coat the ribeye steaks. Rest at least 30 minutes.

3. 3

   Heat a grill to medium-high and oil the grates so nothing sticks.

4. 4

   Grill the ribeye steaks, turning once, until charred outside and cooked through in the center.

5. 5

   Rest 5 minutes off the heat, then slice and serve — that pause is what keeps Steak Frites with Béarnaise juicy.