In my opinion one of the best meat and potato combinations of all time is steak-frites. I think this bistro classic is hard to beat for taste, simplicity and food that just feels good.
Equipment
-knife
-cutting board
-tongs
-grill
Ingredients
steak
-rib eye, sirloin, new york, etc. (there are a variety of cuts that work for this)
-light olive oil
-freshly ground pepper
-salt
-fat for basting
frites see here
aioli (for the frites) see here
compound butter see here
Method
Start off by getting your grill going, so it’s nice and hot. Then, using a sharp knife cut and trim your steaks.
cutting
trimming
cleaned
When the steaks are clean and pretty slather some oil on them and season liberally with salt and pepper.
seasoned
When the grill is hot put the steaks on and cook for around four to six minutes per side for medium-rare (any longer is just nasty), basting as you go.
grilling
When the steaks are done pull them off the grill and let them rest for a few minutes, so the juices redistribute. Keep in mind that the meat is going to continue to cook while it is resting, so it’s not a bad idea to cook it slightly under the temperature you want it.
resting
While the steaks are resting get your compound butter and aioli out and plate the frites. Finish plating the steak and garnish with the butter.
finished plate
Serve this with a nice red wine, but if you’re not into the wine thing I think a porter or stout beer works well also. I think this dish is a great one for dinner parties and barbeques because you can make it simple or fancy, there is minimal prep and it’s easy to make a bunch of at once.