Steak Frites is an iconic dish in French cuisine, celebrated for its perfect pairing of steak and crispy fries (frites). Although it may seem simple, selecting the right steak cut significantly impacts the flavor and texture. This dish, commonly served in French bistros, balances tender beef and golden fries. Ultimately, the choice of meat plays a critical role in achieving that classic flavor.
In this guide, we’ll explore the best types of steak for making Steak Frites, discuss various cooking techniques, and consider the sauces that elevate the meal. To perfect your steak-cooking methods, you might want to check out how to reverse sear a steak, a technique that ensures excellent results for a variety of cuts.
The History and Origins of Steak Frites
French bistros introduced Steak Frites as a simple yet satisfying meal. By combining a well-cooked steak with perfectly crisp fries, chefs offered a dish that was both affordable and delicious. Initially, Steak Frites featured affordable cuts like bavette (flank steak) or onglet (hanger steak). These cuts, known for their rich flavor and quick cooking times, were ideal for busy bistros.
As the dish’s popularity grew, it spread across Europe and eventually reached the United States, where chefs began experimenting with different steak options. Nowadays, you can find Steak Frites in upscale restaurants and casual cafes alike, with chefs selecting various cuts to suit different tastes. If you’re curious about comparing steak cuts, take a look at this guide on porterhouse steak for insights into how different types of beef affect flavor and texture.
Common Steak Cuts Used in Steak Frites
Choosing the right steak cut ensures you get the best version of Steak Frites. Traditionally, French restaurants opted for leaner, more affordable cuts. However, modern interpretations often include premium options. Let’s explore the most common choices for this dish.
1. Bavette (Flank Steak)
- French bistros often serve bavette due to its beefy flavor and affordability.
- This cut, taken from the cow’s abdominal muscles, offers a slightly chewy texture but packs a robust flavor when cooked rare or medium-rare.
- To prevent toughness, always slice it against the grain. If you’re after a traditional French experience, bavette is a great choice.
2. Onglet (Hanger Steak)
- Known as the “butcher’s steak” for its rich taste, onglet delivers bold flavor.
- Butchers traditionally kept this cut, sourced from the diaphragm, for themselves. It performs best when cooked rare or medium-rare to preserve its tenderness.
- Onglet pairs beautifully with sauces like béarnaise or peppercorn. If you’re interested, discover more about this flavorful cut by checking out how to cook hanger steak.
3. Entrecôte (Ribeye Steak)
- For a more premium experience, chefs often use entrecôte (ribeye). Its rich marbling guarantees both flavor and tenderness.
- Cooking it to medium-rare allows the fat to melt and enhances the steak’s juiciness.
- If you prefer an indulgent steak, entrecôte is ideal. It pairs beautifully with simple accompaniments like garlic butter.
4. Faux Filet (Strip Steak)
- Faux filet, or strip steak, offers a leaner option while maintaining a good balance between flavor and tenderness.
- Taken from the short loin, this cut has a firmer texture. It’s an ideal choice for those who prefer less fat but still want a flavorful steak.
- Moreover, it works well with various sauces, including béarnaise and peppercorn, providing versatility for different preparations.
Factors to Consider When Choosing a Steak for Steak Frites
Selecting the right steak involves more than just picking a flavorful cut. Here are some key factors to think about:
1. Tenderness vs. Flavor
- If tenderness is your priority, cuts like faux filet or tenderloin deliver a softer texture.
- However, for those who crave bold flavors, bavette and onglet are the best options. Although these cuts are slightly chewier, they shine when served rare or medium-rare, ensuring a more tender result.
2. Cooking Style
- The cooking method plays a crucial role in achieving the perfect Steak Frites. For example, pan-searing works particularly well for fattier cuts like entrecôte, as the high heat renders the fat beautifully.
- On the other hand, leaner cuts like bavette or onglet benefit from grilling, which adds a smoky char that enhances their natural flavor.
- Regardless of the cut, make sure you rest the steak after cooking to lock in the juices.
3. Budget Considerations
- For budget-conscious diners, bavette and onglet offer excellent flavor without breaking the bank.
- On the other hand, premium cuts like entrecôte or faux filet provide a more luxurious dining experience, though they come at a higher cost. Therefore, balancing your budget with your desired experience will guide your steak selection.
Cooking Techniques for Steak Frites
Achieving the perfect steak for Steak Frites requires mastering the right cooking techniques. Whether you choose a leaner cut like strip steak or a fattier one like ribeye, these methods will help you get the best results:
1. Pan-Searing vs. Grilling
- Pan-Searing: This method works well for cuts like entrecôte or ribeye. Heat a cast-iron skillet until it’s smoking hot, then sear the steak for 3-4 minutes per side.
- Grilling: Conversely, this method works best for leaner cuts like bavette and onglet, creating a delicious char that intensifies the beefy flavor. Grill the steak over high heat for 2-3 minutes per side.
2. Optimal Cooking Temperatures
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
3. Resting and Slicing
- After cooking, rest the steak for 5-10 minutes. This step allows the juices to redistribute, ensuring a tender and flavorful result.
- Moreover, always slice the steak against the grain to maximize tenderness, especially with cuts like bavette and onglet.
Sauces to Pair with Steak Frites
While the steak and fries alone provide plenty of flavor, adding the right sauce can take Steak Frites to another level. Here are some popular options:
- Béarnaise Sauce: A rich blend of butter, egg yolks, tarragon, and vinegar, this sauce adds tang and depth to the dish.
- Peppercorn Sauce: Creamy with a hint of spice, this sauce complements leaner cuts and enhances the steak’s natural flavors.
- Garlic Butter: Simple yet effective, garlic butter works well with fattier cuts like ribeye, adding richness without overwhelming the beef.
If you’d like to try making your own sauce, follow this béarnaise sauce recipe for a classic accompaniment.
FAQs About Steak Frites
What cut of steak is best for Steak Frites?
French bistros traditionally use bavette (flank steak) or onglet (hanger steak), but premium options like entrecôte (ribeye) and faux filet (strip steak) have become popular.
Is Steak Frites always served rare?
While traditionally served rare or medium-rare, you can cook the steak to your preferred doneness. However, leaner cuts like bavette and onglet retain their tenderness best when cooked rare.
Can you use other beef cuts?
Yes, although bavette and onglet are traditional, other cuts like sirloin or strip steak work well for a modern take on the dish.
What sides accompany Steak Frites?
Besides fries, a simple green salad or vegetables often accompany Steak Frites. Additionally, the dish is typically served with sauces like béarnaise or peppercorn.
Conclusion
This classic French dish showcases the perfect combination of steak and fries for a simple yet satisfying meal. Whether you opt for a traditional cut like bavette or a premium choice like entrecôte, mastering the cooking techniques and pairing the steak with the right sauce will ensure an excellent dining experience. Lastly, don’t forget to explore how to reverse sear a steak for a foolproof method to achieve a great sear and perfect doneness.