Steak frites – French classic bistro cuisine

Meat selection and preparation

• Types of meat: Hanger steak or flank steak are ideal choices, but rib eye or rump steak can also be used. However, the meat should not be too thick so that it cooks easily and remains flat.
• Trimming the meat: Trim the edges of the meat where the fat is located so that the steak does not "wrinkle" in the pan and remains nice and flat. For an even thinner consistency, you can wrap the meat in foil and lightly pound it.
• Searing: Season the steak with salt and freshly ground black pepper. In a hot pan with a little oil, sear the meat on the first side for 3 minutes. After turning, add a teaspoon of butter – be careful not to burn the butter, it should be the color of hazelnuts – and sear the steak on the second side for 2-3 minutes (or longer depending on the preferred degree of doneness). After searing, let the steak rest for 3 minutes.

Herb-lemon butter

• Ingredients: 250 g of soft butter, chopped tarragon and parsley (alternatively chives or spring onions), zest of one lemon and juice of half a lemon.
• Instructions: Blend all ingredients until smooth, wrap in cling film and refrigerate to set. This herb butter is then used as a great accompaniment to steak.

Preparing French fries

For the perfect French experience, thicker fries made from quality potatoes are recommended. The potatoes are cut into thicker strips and rinsed thoroughly in cold water to remove as much starch as possible. They are then boiled briefly in salted water (about 5 minutes), carefully drained and left to cool completely (ideally in the refrigerator). Only then are the fries fried in hot sunflower oil until golden crisp.

Note: In real France, fries are usually thin, but thicker varieties are easier to prepare and have a higher chance of a perfect result.

This recipe combines juicy steak, delicious herb butter and crispy fries to create an authentic French bistro experience. Enjoy!