Valentine’s Day is almost here, and this Whole30 Steak Frites with Tarragon Aioli is the perfect restaurant-worthy dinner to make at home. It’s indulgent without being complicated: a juicy, well-seasoned steak paired with crisp Japanese sweet potato frites and a bright, herb-forward aioli. Serve it with candles and a glass of wine or sparkling water for a memorable night in.
Steak frites is a classic for a reason. The contrast of tender, seared beef and crunchy fries is irresistible, and you don’t need a reservation to enjoy it. For this recipe I prefer a well-marbled ribeye because its fat delivers flavor and keeps the steak succulent while cooking. If you prefer, other marbled cuts such as New York strip work well too. Paired with crispy Japanese sweet potato fries and a big leafy salad, this meal feels special but is completely achievable in your own kitchen.
Make the tarragon aioli first so the flavors can meld, then roast the frites and sear the steak last so everything comes together hot. Follow the simple steps below and you’ll have a restaurant-style dinner ready in about an hour.
Ingredients
- 1 cup avocado oil (for aioli)
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon white wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh tarragon
- 1 large Japanese sweet potato
- 2 tablespoons avocado oil (for frites)
- 1–1½ pounds ribeye steak (or other well-marbled cut)
- 1 tablespoon ghee (or high-smoke-point fat)
Step-by-step
Step one: make the tarragon aioli
In a tall, wide jar or mixing cup, combine the avocado oil and the whole egg. Hold an immersion blender with the blade resting on the egg yolk and pulse on high for about 10 seconds. Slowly lift the blender up and down through the oil-egg mixture while running it until the oil emulsifies and the aioli thickens, roughly 30 seconds total.
Step two: flavor the aioli
Add minced garlic, lemon juice, white wine vinegar, a pinch of salt, and several grinds of black pepper. Blend again until the aioli is smooth and well combined. Taste and adjust seasoning as needed.
Step three: finish the aioli
Fold in the chopped fresh tarragon. Cover and set the aioli aside at room temperature if using soon, or refrigerate until ready to serve. The flavors will deepen if it rests for 20–30 minutes.
Step four: preheat the oven
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper so the frites crisp up evenly.
Step five: prepare the frites
Scrub the sweet potato clean and slice it into thin, even strips. Toss the strips in a bowl with 2 tablespoons avocado oil until they’re evenly coated. Season with kosher salt and freshly ground black pepper.
Step six: bake the fries
Spread the fries in a single layer on the prepared baking sheets, leaving space between them so air can circulate and they become crisp. Bake for 15 minutes, remove and toss, then return to the oven and bake another 10–15 minutes until golden and crisp around the edges. Transfer to a paper towel–lined tray and keep warm.
Step seven: season the steak
Pat the ribeye dry with paper towels and season generously with kosher salt and black pepper on both sides. Dry meat gives a better sear.
Step eight: heat the skillet
Heat a cast-iron skillet over medium-high heat until it just begins to smoke. Add the ghee and swirl to coat the pan.
Step nine: cook the steak
Place the steak in the hot skillet and sear without moving it until a deep brown crust forms, about 3–4 minutes. Flip and reduce heat to medium-low, cooking until the internal temperature reaches around 120°F for rare, about 6–8 more minutes depending on thickness. Adjust time for your desired doneness.
Step ten: rest the steak
Transfer the steak to a plate and tent loosely with foil. Let it rest for 5 minutes so the juices redistribute.
Step eleven: slice and serve
Slice the steak against the grain and serve immediately with the sweet potato frites and a generous dollop of tarragon aioli. Add a simple green salad or roasted vegetables to complete the plate.
Recipe FAQ
Try chervil, thyme, or a small amount of finely chopped rosemary for a different but complementary herbal note. Chop the herbs very finely so they incorporate smoothly into the aioli.
Choose cuts with visible marbling for the best flavor and tenderness. Ribeye is ideal, but New York strip or even filet mignon can be used—just adjust cooking time based on thickness and desired doneness.
If you’re planning a special dinner for two, this Whole30 Steak Frites with Tarragon Aioli is an excellent choice. It’s simple enough to prepare at home but elegant enough to impress.
Nutrition (approx.)
Calories: 772 kcal per serving. Nutrition information is automatically calculated and should be used as an approximation.
Food photography and styling by Eat Love Eats.