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Dry-Aged Skirt Steak Recipe with Béarnaise and Duck Fat Frites

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A rich and flavorful dry-aged skirt steak served with classic tangy béarnaise sauce and crispy duck fat fries, perfect for an impressive yet easy steakhouse-style dinner at home.

Ingredients

Scale
  • 1.5 pounds dry-aged skirt steak (or good quality skirt steak)
  • Salt and freshly ground black pepper, to taste
  • High-smoke point oil (such as grapeseed or avocado oil), for searing
  • 3 large egg yolks, room temperature
  • 1/4 cup white wine vinegar (60 ml)
  • 2 tablespoons finely minced shallots
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 cup unsalted butter (113 g), clarified
  • Salt and white pepper, to taste
  • 3 large russet potatoes (about 1.5 pounds / 680 g)
  • About 1 cup (225 g) duck fat, enough to fill fryer or pot 2-3 inches deep
  • Salt, for seasoning fries

Instructions

  1. Take the dry-aged skirt steak out of the fridge 30-45 minutes before cooking to reach room temperature. Pat dry with paper towels and season both sides generously with salt and pepper just before cooking.
  2. In a small saucepan, combine white wine vinegar, minced shallots, and half the chopped tarragon. Simmer over medium heat until reduced to about 2 tablespoons. Strain and keep the liquid warm.
  3. Melt butter slowly in a small pan, skim off foam to clarify, and keep warm but off heat.
  4. Set up a double boiler with a heatproof bowl over simmering water. Add egg yolks and warm vinegar reduction. Whisk constantly until thickened and lightened (3-5 minutes). Slowly drizzle in warm clarified butter, whisking continuously until thick and smooth. Stir in reserved shallots and remaining tarragon. Season with salt and white pepper. Keep warm.
  5. Peel and cut potatoes into 1/4-inch thick fries. Soak in cold water for at least 30 minutes to remove starch.
  6. Heat duck fat in a deep fryer or heavy pot to 325°F (163°C). Drain and dry fries thoroughly. Fry in batches for 4-5 minutes until soft but not browned. Drain on paper towels.
  7. Increase heat to 375°F (190°C). Fry fries again in batches for 2-3 minutes until golden and crispy. Drain and season immediately with salt.
  8. Heat cast iron skillet over high heat until smoking. Add a small amount of high-smoke point oil. Sear skirt steak 3-4 minutes per side for medium-rare (internal temp ~130°F / 54°C). Remove steak, tent with foil, and rest 5-7 minutes before slicing against the grain.
  9. Plate slices of steak alongside duck fat frites. Spoon béarnaise sauce over steak or serve on the side. Garnish with extra fresh tarragon if desired.

Notes

Use a thermometer to check steak doneness for best results. Soak fries in cold water to remove starch for crispiness. Clarify butter slowly to prevent sauce breaking. Rest steak after searing to retain juices. Béarnaise sauce is best fresh but can be gently reheated. Store steak and fries separately to maintain texture.

Nutrition

Keywords: dry-aged skirt steak, béarnaise sauce, duck fat fries, steak recipe, French sauce, crispy fries, steakhouse dinner

Find it online: https://novanosh.com/dry-aged-skirt-steak-recipe-with-b-e-arnaise-and-duck-fat-frites-everyone-loves/