Steak Frites

Steak Frites is a balance of exquisite simplicity and robust flavors. However, preparing this classic French dish at home can be challenging for some due to several reasons. Firstly, achieving the desired doneness of the steak is often a stumbling point for many. Depending on personal preference, this could range from rare to well done, and getting it right requires a good understanding of timing and heat control. Secondly, cooking the frites to the perfect golden-brown crispiness while keeping them soft on the inside can be difficult if the frying temperature is not maintained correctly. One of the cardinal rules to get the most out of this dish is ensuring a good quality cut of beef, preferably a rib-eye or sirloin, is used for the steak. Seasoning should also be kept minimal to let the flavor of the meat shine - just coarse sea salt and freshly cracked black pepper should do the trick. For the fries, using russet potatoes and soaking them in cold water prior to frying helps to remove excess starch, thereby resulting in crispier fries. Other helpful tips include letting the steak rest after searing to retain its juices, and frying the potatoes twice for ultimate crispiness.