A classic elevated into something truly special.
There’s one night of the year when we’re allowed to go all out: New Year’s Eve.
It’s the night for dressing the table beautifully, opening the good champagne, and serving a meal that doesn’t just satisfy — it spoils.
And when it comes to pure indulgence, few dishes beat Steak Frites with homemade Béarnaise sauce.
On paper, it’s a simple dish. In practice, it becomes pure luxury when every element is done right.
Especially the fries. If there is one night worth dedicating time to perfect, ultra-crispy triple-cooked fries, it’s New Year’s Eve — the most festive night of the year.
With the ONYX Cookware Deep Fryer, ZERO Frying Pan 26 cm, and ZERO Saucepan 18 cm, you get restaurant-level results without stress. The equipment works with you — and you can taste the difference.
The Most Luxurious Fries of the Year: Triple-Cooked with ONYX Cookware
Fries with an ultra-thin, crisp exterior and a soft, fluffy center.
Triple-cooked fries are a technique loved in professional kitchens (popularised, among others, by chef Heston Blumenthal).
This is our take on the method — perfectly suited for the ONYX Cookware Deep Fryer and ideal for achieving exceptional results at home.
This process creates extraordinary crispness — and New Year’s Eve is the perfect night to go the extra mile.
Ingredients
-
1 kg potatoes (floury varieties work best)
-
Neutral oil — rapeseed or sunflower oil
-
Salt
Step 1: Cut and rinse
Cut the potatoes into fries in whatever thickness you prefer — thin and elegant, rustic and chunky, or classic medium-cut.
You can leave the skin on for a more authentic look.
Place the fries in cold water and change the water every 30 minutes until it runs clear.
This usually takes 1–2 hours and is essential for crispness.
Step 2: Pre-boil
Boil the fries in lightly salted water for about 10 minutes, until just tender without falling apart.
Spread them out on a tray to steam-dry completely.
Step 3: First freeze
Place the fries on a tray and freeze them for a few hours.
Freezing draws out moisture and improves their texture for frying.
Step 4: First fry – 140°C
Heat the oil in the ONYX Cookware Deep Fryer to 140°C.
Fry the potatoes for 7 minutes, until soft and matte but still pale.
Drain and let cool completely.
Step 5: Second freeze
Once cooled, freeze them again for a few hours.
This step gives them their signature crisp shell.
Step 6: Second fry – 160°C
Fry at 160°C for 7 minutes, until they just start to turn lightly golden.
Drain again.
Step 7: Third freeze
Yes — one more round in the freezer.
This ensures the fries stay crispy, even alongside warm sauce and juicy steak.
Step 8: Final fry – 190°C
Heat the oil to 190°C and fry the potatoes for 3–5 minutes, until deeply golden and irresistibly crisp.
Salt immediately.
Tip: Prepare a large batch and keep it in the freezer. Pre-prepared fries can go straight from frozen to the fryer.
A Juicy New Year’s Steak — perfectly cooked in the ZERO Frying Pan
Simple ingredients become luxurious when prepared properly.
With a dish made of just a few components, each one has to shine — and that’s exactly what the ZERO Frying Pan 26 cm ensures.
Ingredients
-
2 ribeye, entrecôte, or sirloin steaks
-
Butter
-
Salt and pepper
-
Fresh thyme/rosemary + 1 clove of garlic
Method
-
Take the steaks out of the fridge 20 minutes before cooking.
-
Heat the ZERO pan until very hot — its even heat distribution gives a perfect sear.
-
Season the steaks and cook for 2–3 minutes per side.
-
Add butter, herbs, and garlic, basting the steaks with the melted butter.
-
Rest for 5–7 minutes before serving.
The result: a steak that smells — and tastes — wonderfully luxurious.
Béarnaise — silky smooth in the ZERO Saucepan
The sauce that completes the celebration.
Béarnaise is one of those sauces where good cookware genuinely matters.
The ZERO Saucepan 18 cm keeps the temperature stable — the key to preventing the sauce from splitting.
Ingredients
-
150 g butter
-
2 egg yolks
-
2 tbsp Béarnaise essence
-
1 tbsp chopped tarragon
-
Salt and pepper
Method
-
Melt the butter slowly in the saucepan.
-
Whisk the egg yolks and essence over low heat until lightly thickened.
-
Add the butter in a thin stream while whisking continuously.
-
Season with tarragon, salt, and pepper.
The result is a glossy, creamy Béarnaise — restaurant-quality at home.
The New Year’s Eve Plate: pure indulgence
Picture this on your table on New Year’s Eve:
-
A generous serving of hot, crispy triple-cooked fries
-
A perfectly seared, butter-glossed steak
-
A spoonful of silky, aromatic Béarnaise
It’s simple.
It’s decadent.
It’s New Year’s Eve — exactly as it should be.
And if there is ever a night worth spending a little extra time to make truly perfect fries, let it be this one.
A night when you and your guests deserve to be spoiled — without compromise.