Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)

Looking for an easy yet delicious dinner idea? Sheet Pan Steak and Fries with Microwave Bearnaise Sauce is the perfect solution! This one-pan meal combines juicy, perfectly seasoned steaks with crispy fries, all served with a rich and creamy bearnaise sauce. Whether you prefer broiling or grilling, this easy steak and fries recipe will elevate your dinner game. With minimal cleanup and maximum flavor, it’s ideal for busy nights or special occasions. Enjoy a comforting, restaurant-quality meal at home with this steak and fries recipe, bearnaise sauce, and a quick, hassle-free cooking method.

Ingredients:

For the Bearnaise Sauce:

• ½ cup butter (1 stick), cut into 4 pieces
• 4 large egg yolks
• ¼ cup heavy cream or whipping cream
• 1 tablespoon white wine vinegar
• ½ tablespoon fresh tarragon, chopped (or ½ teaspoon dried)
• 1 pinch salt

For the Steaks:

• 4 steaks (about 1-1 ½” thick)
• 2 teaspoons salt (more or less to taste)
• 1 teaspoon black pepper (more or less to taste)

For the Fries:

• 2 large russet potatoes (or 3 medium), cut into 8 wedges per potato
• ½ teaspoon salt (more or less to taste)
• 1 tablespoon neutral oil
• ¼ cup grated Parmesan (optional but recommended)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

For the Bearnaise Sauce:

1. Start by microwaving the butter. Place it in a 1-quart glass measuring cup or microwave-safe bowl. Cover with a paper towel and microwave on high until almost melted, approximately 45 seconds to 1 minute. Stir until fully melted.
2. If the eggs aren’t separated yet, do so now. Place the yolks in a small bowl and set the whites aside for another use. Beat the yolks well with a whisk or fork, then add them to the melted butter and stir.
3. Add the heavy cream and tarragon to the egg mixture and stir well.
4. Microwave the mixture, uncovered, on high for 1 to 2 minutes. Stir every 20 seconds with a fork. Be careful not to overcook, as the sauce will break once it thickens.
5. Once thickened, remove the sauce from the microwave and stir in the vinegar and salt. Keep the bearnaise sauce warm by placing it in an insulated container, like a Yeti cup, until ready to serve.

For the Steak and Fries:

1. Preheat your broiler to high.
2. Let the steaks come to room temperature before cooking. Liberally season the steaks with salt and pepper on both sides.
3. Spread the potato wedges in a single layer on a sheet pan. Drizzle with neutral oil and sprinkle with salt, tossing to coat the wedges evenly.
4. Move the potatoes to one side of the pan, ensuring they are not overlapping. Place the seasoned steaks on the other half of the sheet pan.
5. Broil the pan about 10 inches below the heating element. Cook until the steak reaches your desired doneness (see Notes for recommended cook times). Halfway through the cooking time, remove the pan, flip the steaks and potatoes, and return to the broiler for the remaining time.
6. Once the steak is done, remove it from the pan and let it rest on a cutting board for 5 minutes. During this time, tilt the pan to drain any excess liquid from the steaks. Add a bit of oil to the pan if needed.
7. Spread the fries evenly on the pan and return to the broiler, watching carefully until the fries are golden brown, about 5 minutes.
8. Remove the fries from the oven, and immediately top with grated Parmesan and chopped parsley.
9. Serve each plate with a steak and a portion of fries. Spoon the bearnaise sauce over the steak or serve it on the side.

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Tips

• Steak Doneness: For medium-rare, cook steaks for about 4-5 minutes per side. Adjust the time for your preferred doneness—longer for medium or well-done steaks.
• Keeping Bearnaise Warm: If you’re making the bearnaise sauce ahead of time, keep it in an insulated cup or thermos to keep it warm until serving.
• Even Fries: To ensure crispy, evenly cooked fries, avoid overcrowding them on the sheet pan. Spread them out in a single layer.

Variations and Substitutions

• Different Steak Cuts: While this recipe calls for 1-1 ½” thick steaks, you can use other cuts such as ribeye, sirloin, or filet mignon. Just adjust the broiling time based on the thickness of the steak.
• Herb Substitution: If you don’t have fresh tarragon, you can substitute it with fresh thyme or rosemary for a different flavor in the bearnaise sauce.
• Dairy-Free Option: Use ghee or a dairy-free butter alternative in the bearnaise sauce for a dairy-free version.

FAQs

• Can I make this recipe without a broiler? Yes, you can use a hot grill or a hot skillet for cooking the steak and fries if you don’t have a broiler.
• How can I make the bearnaise sauce without a microwave? You can make the sauce on the stovetop by melting the butter, whisking it into the egg yolks, and gently cooking it in a double boiler or a bowl over simmering water.
• Can I make the fries in the oven instead of the broiler? Yes, if you don’t want to broil the fries, you can roast them in a preheated oven at 400°F (200°C) for about 25-30 minutes until golden and crispy.

Serving Suggestions

• Salads: Serve with a side salad of mixed greens, arugula, or a light cucumber salad to balance the richness of the steak and bearnaise.
• Vegetables: Roasted asparagus, sautéed spinach, or grilled mushrooms pair beautifully with steak and fries.
• Wine Pairing: A glass of red wine, such as Cabernet Sauvignon or Merlot, complements the rich steak and creamy bearnaise sauce.

Why You’ll Love This Recipe

This Sheet Pan Steak and Fries with Microwave Bearnaise Sauce offers a complete, flavorful meal in a simple and convenient way. The combination of juicy, well-seasoned steak, crispy fries, and rich, creamy bearnaise sauce makes this a satisfying dish perfect for any occasion. The best part? Everything is cooked on one sheet pan, making cleanup a breeze. Whether you’re cooking for a weeknight dinner or a special gathering, this dish is sure to impress!