Steak frites, a beloved dish in French cuisine, combines the rich, savory flavors of a perfectly cooked steak with the satisfying crunch of golden fries. This classic meal is often enjoyed in bistros and brasseries across France, where it is celebrated for its simplicity and deliciousness. To elevate this dish, we’ll introduce a vibrant herb mustard that adds a fresh and zesty kick, making it a perfect accompaniment to the juicy steak and crispy fries. In this article, we’ll explore the steak frites, the key components of the dish, and how to prepare it at home.
The Components of Steak Frites
Steak frites consists of two main components: the steak and the fries. Each element plays a crucial role in the overall experience of the dish.
The Steak
The choice of steak is essential for a successful steak frites dish. Common cuts include ribeye, sirloin, or flank steak, each offering its unique flavor and texture. The key to a great steak is proper seasoning and cooking. A well-seasoned steak, cooked to your desired doneness, will provide a juicy and flavorful centerpiece for the dish.
The Fries
Fries are the perfect accompaniment to steak, providing a satisfying crunch and a vehicle for the delicious juices from the meat. Traditional French fries are typically cut thin and fried until golden brown, resulting in a crispy exterior and a fluffy interior. For a healthier option, you can also bake the fries in the oven, but frying them will yield the best texture.
Herb Mustard
To elevate the dish, we’ll prepare a herb mustard that adds a burst of flavor. This simple condiment combines Dijon mustard with fresh herbs, such as parsley, chives, and tarragon, creating a vibrant sauce that complements the richness of the steak and the crispiness of the fries.
How to Make Steak Frites with Herb Mustard
For the Steak:
- 2 ribeye or sirloin steaks (about 8 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil or butter
- Fresh herbs (such as thyme or rosemary) for garnish (optional)
For the Fries:
- 2 large russet potatoes
- Vegetable oil (for frying)
- Salt (to taste)
For the Herb Mustard:
- 1/4 cup Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh tarragon, finely chopped (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Fries:
- Start by peeling the russet potatoes and cutting them into thin strips to create fries. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a kitchen towel.
- Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the fries in batches, frying them until they are golden brown and crispy, about 4-5 minutes. Remove the fries with a slotted spoon and drain them on paper towels. Season with salt while they are still hot.
- Make the Herb Mustard:
- In a small bowl, combine the Dijon mustard, chopped parsley, chives, tarragon (if using), olive oil, salt, and pepper. Mix well until all ingredients are combined. Adjust seasoning to taste and set aside.
- Cook the Steak:
- Season the steaks generously with salt and freshly ground black pepper on both sides. Heat olive oil or butter in a skillet over medium-high heat. Once the oil is hot, add the steaks to the pan.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F/54°C for medium-rare). Once cooked, remove the steaks from the skillet and let them rest for a few minutes to allow the juices to redistribute.
- Plate the Dish:
- To serve, place the cooked steak on a plate alongside a generous portion of fries. Drizzle or dollop the herb mustard over the steak, allowing its vibrant flavors to enhance the dish. Garnish with fresh herbs if desired.
Tips for Perfect Steak Frites
- Choosing the Right Cut: Opt for well-marbled cuts of steak for maximum flavor and tenderness. Ribeye is particularly popular for its rich taste, while sirloin offers a leaner option.
- Resting the Steak: Allowing the steak to rest after cooking is crucial. This step ensures that the juices remain in the meat, resulting in a more flavorful and juicy steak.
- Fry Temperature: Maintaining the oil temperature is key to achieving crispy fries. If the oil is too cool, the fries will absorb excess oil and become soggy. If it’s too hot, they may burn before cooking through.
- Experiment with Seasonings: Feel free to customize the herb mustard by adding other herbs or spices that you enjoy. A touch of honey can also add a delightful sweetness to balance the mustard’s tanginess.
READ MORE: Steak Tartare: Crafting the Perfect Raw Steak Experience