The classic combination of perfectly seared steak and crispy fries, Steak Frites, is a dish that transcends cultures and satisfies the most discerning palates. This seemingly simple meal is a testament to the power of quality ingredients and masterful execution. Let’s dive into the art of creating the ultimate Steak Frites experience.
Choosing Your Steak
The foundation of any great Steak Frites lies in the quality of the steak. A well-marbled cut, such as ribeye, New York strip, or sirloin, will deliver the best flavor and tenderness. Consider visiting your local butcher for advice; they can often recommend the best cuts available based on your budget and preferences.
Preparing the Perfect Cut
Before cooking, pat your steak dry with paper towels. This crucial step helps achieve a beautiful sear. Season generously with salt and freshly ground black pepper—let it sit at room temperature for at least 30 minutes to allow it to come to equilibrium. For extra flavour consider adding a dry rub or a simple marinade like this one.
Searing the Steak
Achieving that perfect sear requires high heat. Use a cast-iron skillet or a grill pan heated to high heat. Sear the steak for 2-3 minutes per side to develop a deep brown crust, then reduce the heat and continue cooking to your desired doneness. Using a meat thermometer is the best way to ensure your steak is cooked perfectly. Learn more about steak doneness.
Making the Frites
The fries are just as important as the steak! Start with good quality potatoes, preferably russets. Cut them into even-sized batons, soak them in cold water for at least 30 minutes to remove excess starch, then dry thoroughly before frying. Double-frying is key to achieving extra crispy fries. First fry at a lower temperature until cooked through, then fry again at a higher temperature until golden brown and crispy.
The Sauce is Key
Steak Frites isn’t complete without a delicious sauce. A classic béarnaise sauce pairs beautifully with the rich steak, or you could opt for a simpler, yet equally satisfying, garlic aioli. Explore different sauce options here. Many consider a simple Dijon mustard or even ketchup to be a worthy addition!
Plating and Serving
Once your steak is cooked to perfection and your fries are golden brown and crispy, it’s time to plate. Arrange the fries alongside the steak, drizzle with your chosen sauce, and garnish with fresh herbs like parsley or chives. A simple side salad can complement this hearty meal.
Wine Pairings
A full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, will complement the richness of the steak beautifully. However, a crisp, dry rosé can be a surprisingly good match, especially during warmer months. Check out this wine pairing guide for more ideas.
Steak Frites is more than just a meal; it’s an experience. By following these steps and paying attention to the details, you can create a truly memorable dish. Remember, practice makes perfect, so don’t be afraid to experiment and find what works best for you.
Frequently Asked Questions
What kind of potatoes are best for frites? Russet potatoes are ideal for making crispy fries due to their high starch content.
How do I know when my steak is cooked to the perfect doneness? Use a meat thermometer to ensure accuracy. Rare is around 125°F, medium-rare is 130-135°F, medium is 140-145°F, medium-well is 150-155°F, and well-done is above 160°F.
Can I make the fries ahead of time? You can par-fry the fries ahead of time and then finish frying them just before serving to maintain their crispiness. However, it is not recommended to fry them all the way ahead of time and store, as they will become soggy.
What other sauces can I use with Steak Frites? Many sauces work well, such as bearnaise, remoulade, or even a simple peppercorn sauce.
What is the best way to store leftover steak and fries? Store separately. Leftover steak should be refrigerated and reheated gently. Fries should not be reheated, as they become soggy.
