Before you cook
Background Recipe story & origin
Steak frites is French bistro fare at its purest: a well-cooked steak with crispy French fries. The combination became a bistro standard by the late 19th century, representing the democratization of beef in France. Traditional preparations use entrecôte (ribeye) or bavette (flank), served with a simple sauce (béarnaise, maître d'hôtel butter, or au poivre). The frites should be twice-fried for maximum crispness. Steak frites is everyman's restaurant food in France—affordable, satisfying, requiring skill but not formality. The dish spread through French bistros worldwide, becoming synonymous with casual French dining. Belgian moules frites is the seafood parallel. Proper steak frites requires a well-seared steak, fresh-cut and properly fried potatoes, and restrained sauce. It represents bistro cooking's philosophy: simple preparations executed.
Before you start Equipment you'll need
- cast iron skillet — Provides high even heat for searing steak to golden crust without overcooking
Ingredients
Instructions
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Make the frites
Cut potatoes into batons. Fry at 325°F until cooked but pale. Drain. Fry again at 375°F until golden and crispy.
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Cook the steak
Sear seasoned steaks in hot skillet until desired doneness. Rest. Top with maître d'hôtel butter (butter mixed with shallot and parsley). Serve with hot frites and fleur de sel.