Steak Frites
Steak served with fries. Another classic and popular dish at Ma Cuisine, mentioned in multiple reviews.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Steak frites emerged as a popular dish in the early to mid-20th century, combining two already beloved staples of French and Belgian cuisine: steak and fried potatoes. The accessibility and satisfying nature of the dish contributed to its widespread adoption in brasseries and bistros.
Steak frites is more than just a meal; it's a cultural experience often associated with casual dining, convivial gatherings, and the unpretentious enjoyment of good food.
Brasserie Staple
Steak frites is a quintessential brasserie dish, commonly found on menus throughout France and Belgium. It represents a comfortable, accessible, and reliable dining option.
Social Dining
Often enjoyed in a relaxed atmosphere, steak frites is a dish that encourages conversation and shared enjoyment. It's a popular choice for casual meals with friends and family.
Regional Variations
While the core components remain the same, regional variations in steak cut, sauce, and fry preparation exist, reflecting local culinary traditions and preferences.
Steak frites offers a savory and rich flavor profile, balancing the hearty taste of beef with the salty and crispy texture of fries.
The steak provides a deep, meaty flavor, often enhanced by simple seasonings like salt, pepper, and sometimes herbs like thyme or rosemary. The fries contribute a satisfying crunch and a salty, starchy taste. The dish is frequently served with a sauce, such as béarnaise, peppercorn, or aioli, which adds another layer of flavor and richness.
Steak Selection
Choose a steak that is well-marbled and suited for quick cooking, such as ribeye, sirloin, or hanger steak. Allow the steak to come to room temperature before cooking for even doneness.
Fries Preparation
For crispy fries, use starchy potatoes like russets. Soak the cut potatoes in cold water before frying to remove excess starch. Double-fry the potatoes: once at a lower temperature to cook them through, and a second time at a higher temperature to achieve a golden-brown crispness.
Sauce Pairing
Experiment with different sauces to find your favorite pairing. Classic options include béarnaise, peppercorn sauce, aioli, or simply a high-quality Dijon mustard.
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