Steak frites
Another bistro classic; grilled steak served with french fries.
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 French bistros during the late 19th and early 20th centuries. The combination of readily available, affordable beef and the rising popularity of potatoes, particularly in the form of fried potatoes, made it a natural and satisfying meal for the working class and beyond. It became a staple, reflecting the democratization of dining and the bistro culture.
Steak frites is deeply ingrained in French bistro culture and symbolizes accessible, comforting, and satisfying food. It is a dish that is widely enjoyed and represents a classic element of French cuisine.
Bistro Staple
Steak frites is a quintessential bistro dish, found on menus throughout France and around the world. Its presence indicates a commitment to classic, unpretentious cooking.
Social Dining
Steak frites is often enjoyed as a shared meal, perfect for convivial gatherings and casual dining experiences.
Symbol of Simplicity
Despite its elegance, steak frites is appreciated for its simplicity and reliance on high-quality ingredients rather than complex preparation techniques.
Steak frites offers a rich and savory experience, with a contrasting texture between the tender steak and crispy fries. The flavors are primarily beefy, salty, and subtly enhanced by butter and herbs.
The core flavor profile is built around the quality of the steak. The beefy umami is often amplified by searing the steak properly to develop a rich crust. The fries contribute a salty, starchy, and crispy element. Often, a simple pan sauce made with butter, herbs (like thyme or parsley), garlic, and sometimes wine or shallots, elevates the dish by adding richness and complexity to complement the beef.
Steak Selection
Choose a steak that is well-marbled and suited for quick cooking, such as ribeye, New York strip, or hanger steak. Ensure it's at least 1 inch thick for optimal searing.
Perfect Sear
Pat the steak dry before cooking to promote browning. Use a hot pan (cast iron is ideal) with a high smoke point oil. Sear for a few minutes per side to achieve a rich crust.
Fries Preparation
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which will result in crispier fries. Double frying is often recommended: fry at a lower temperature first to cook through, then at a higher temperature to crisp them up.
Sauce Importance
Don't underestimate the impact of a good sauce. A simple pan sauce with butter, herbs, and garlic can elevate the entire dish. Consider variations like béarnaise or peppercorn sauce for added complexity.
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