It’s a French bistro classic, offered at restaurants wherever the romantic vibration of an accordion can be heard. And yet, it’s so simple. Everything you need to know about Steak Frites is in the name—it’s basically two ingredients, beef and potatoes, served naturally alongside one another like café au lait and a cigarette.
The magic is in the balance of rich, juicy steak snuggled up to crisp, salty fries. Paired with a pat of lemony shallot butter that melts into the cracks on the steak’s crust, it’s the kind of blissful bite to make any special occasion (New Year’s Eve dinner, Valentine’s Day, you name it) that much more memorable.
Of course, this version of Steak Frites is easy enough for any night of the week, employing the perfection of store-bought frozen french fries and a fast, 4-ingredient sauce. My favorite cuts of beef to use for a steak frites recipe is either New York strip steak or ribeye, because they are generally thick enough to create a deeply browned crust while maintaining a medium-rare, rosy-pink interior. While that’s my platonic ideal of a steak, feel free to use whichever cut you and your dinner companion love.