Steak Frites: A Classic French Dish for Meat Lovers

Steak Frites is best enjoyed fresh off the grill or skillet while the steak is still juicy and the fries crispy. If you have leftovers, store them separately in airtight containers. The fries can be reheated in a hot oven or air fryer to restore some of their crispness, while the steak can be reheated gently in the oven or microwave.

Variants:

Saucy Steak Frites: Add a rich sauce like peppercorn sauce, red wine sauce, or chimichurri to enhance the flavors of the steak.
Sweet Potato Frites: Substitute russet potatoes with sweet potatoes for a slightly different flavor and texture.
Grilled Steak Frites: For a smoky flavor, grill the steaks instead of pan-searing them.
FAQ:

1. What is the best cut of steak for Steak Frites?
Ribeye and sirloin are ideal cuts for this dish, as they’re flavorful and tender. You can also use flank or skirt steak for a leaner option, but make sure to slice it thinly against the grain for tenderness.

2. Can I make the fries in advance?
Yes! You can prep the fries ahead of time by soaking and slicing the potatoes, then refrigerating them. Fry them right before serving for the crispiest results.

3. How do I know when the steak is done?
The best way to check for doneness is by using a meat thermometer. For medium-rare, cook the steak to an internal temperature of 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).

Steak Frites is a timeless dish that combines the best of both worlds—succulent steak and crispy fries. With a few simple ingredients and techniques, you can create a French bistro-style meal in the comfort of your own home. Bon appétit!