Steak Frites
Steak served with french fries. Another classic brasserie dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Steak frites emerged in France and Belgium, becoming a staple in brasseries and bistros. Its origins are humble, combining affordable, readily available ingredients into a satisfying and accessible meal for the working class.
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Steak frites is deeply ingrained in French and Belgian dining culture, representing a casual yet satisfying meal often enjoyed in a relaxed setting.
Brasserie Staple
It's a ubiquitous offering in brasseries, symbolizing accessible and unpretentious French cuisine.
Social Meal
Often enjoyed as a casual lunch or dinner with friends and family, reflecting a convivial dining experience.
Regional Variations
While the core components remain consistent, regional variations exist in steak cuts, fry preparation, and sauce accompaniments.
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Steak frites offers a savory and satisfying combination of rich beef flavors and crispy, salty potatoes.
The steak, typically a cut like entrecôte (ribeye), sirloin, or onglet (hanger steak), is cooked to desired doneness, showcasing the beef's natural umami and often enhanced by simple seasoning like salt and pepper. The frites (fries) are traditionally double-fried for extra crispness, providing a salty and textural contrast to the steak. Often served with a sauce, such as béarnaise, peppercorn, or aioli, which adds richness and complexity.
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Steak Selection
Choose a cut with good marbling for optimal flavor and tenderness. Allow the steak to come to room temperature before cooking for even cooking.
Fry Technique
Double-frying is crucial for achieving crispy fries. The first fry at a lower temperature cooks the potatoes through, while the second fry at a higher temperature browns them to perfection.
Sauce Pairing
Consider the sauce pairing carefully. A classic béarnaise complements the richness of the steak, while a peppercorn sauce adds a spicy kick.
Proper Salting
Generously salt both the steak and fries. Salt enhances flavor and helps the fries crisp up.
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