### Instructions

1. **Prepare the Frites:**

* Peel and cut the potatoes into uniform sticks.
* Soak the potato sticks in water for at least 30 minutes.
* Heat oil in a deep fryer or large pot to 325°F (165°C).
* Fry the potatoes in batches until tender but not browned. Remove and drain.
* Increase the oil temperature to 375°F (190°C).
* Fry the potatoes again until golden and crispy. Drain and season with salt.

2. **Prepare the Béarnaise Sauce:**

* In a saucepan, combine the vinegar, shallot, and tarragon. Simmer until reduced by half. Strain and set aside to cool.
* In a heatproof bowl, whisk the egg yolks with the vinegar reduction.
* Place the bowl over a saucepan of simmering water (double boiler) and whisk until the mixture thickens.
* Gradually add the clarified butter, whisking continuously until the sauce is smooth and emulsified.
* Season with salt and pepper. Keep warm.

3. **Cook the Steak:**

* Season the steaks with salt and pepper.
* Heat oil or butter in a skillet over medium-high heat.
* Cook the steaks to the desired doneness, typically 4-5 minutes per side for medium-rare.
* Let the steaks rest for a few minutes before serving.

4. **Assemble the Dish:**

* Place the cooked steaks on plates.
* Serve with a generous portion of frites.
* Drizzle with béarnaise sauce or serve on the side.

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## Variations and Modern Twists

While the traditional steak and frites is a timeless classic, modern chefs have introduced creative variations:

* **Spice-Rubbed Steak:** Incorporating spices like cumin and coriander into the steak rub adds depth and complexity to the flavor profile.
* **Alternative Sauces:** Experimenting with sauces such as chimichurri or red wine reductions offers new dimensions to the dish.
* **Vegetarian Options:** Grilled portobello mushrooms can serve as a hearty, flavorful substitute for the steak, catering to vegetarian preferences.

—

## Pairing Recommendations

To complement the rich flavors of steak and frites:

* **Wine Pairings:**

* **Red Bordeaux:** The tannins and acidity balance the richness of the steak.
* **Malbec:** Offers bold fruit flavors that pair well with grilled meats.
* **Chardonnay:** A full-bodied white wine that complements the béarnaise sauce.

* **Beer Pairings:**

* **Belgian Dubbel:** Its malty sweetness enhances the savory flavors of the dish.
* **Pale Ale:** The hoppy bitterness cuts through the richness of the steak.

* **Side Dishes:**

* **Green Salad:** A simple salad with a tangy vinaigrette provides a refreshing contrast.
* **Grilled Vegetables:** Seasonal vegetables add color and balance to the meal.

—

## Conclusion

Steak and frites is more than just a meal; it is a celebration of culinary tradition and technique. Its enduring popularity across France, Belgium, and beyond attests to its universal appeal. Whether enjoyed in a bustling Parisian bistro or prepared at home, this dish offers a satisfying and flavorful dining experience. By understanding its origins, mastering its preparation, and exploring its variations, you can appreciate steak and frites not just as food, but as a cultural experience.([en.wikipedia.org][2])

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## News Articles

* [foodandwine.com](https://www.foodandwine.com/bastille-day-food-8674409?utm_source=chatgpt.com)
* [epicurious.com](https://www.epicurious.com/recipes/food/views/spice-rubbed-steak-with-quick-garlic-fries-234266?utm_source=chatgpt.com)
* [foodandwine.com](https://www.foodandwine.com/cooking-techniques/ludo-lefebvre-homemade-pomme-frites-steak-diane-tips?utm_source=chatgpt.com)

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[1]: https://www.britannica.com/topic/steak-frites?utm_source=chatgpt.com “Steak frites | French Cuisine, Beef & Potatoes | Britannica”
[2]: https://en.wikipedia.org/wiki/Steak_frites?utm_source=chatgpt.com “Steak frites”
[3]: https://www.epicurious.com/recipes/food/views/steak-frites-40035?utm_source=chatgpt.com “Steak-Frites Recipe | Epicurious”
[4]: https://thecommunalfeast.com/2020/03/butter-basted-steak-au-poivre-and-frites/?utm_source=chatgpt.com “BUTTER BASTED STEAK AU POIVRE AND …”