"Ribeye steak is best, especially bone in," according to chef Sébastien Giannini. "While ribeye is often preferred for general steak consumption, steak frites traditionally features a smaller cut like flat iron steak," said chef Matt Baker.
Despite the long-standing debate over its origin, steak frites, often paired with a compound butter or secret sauce, epitomizes the elegance of French cooking.
Many restaurants in Europe and abroad specialize exclusively in steak frites, underscoring its status as an iconic dish in bistro cuisine.
Making steak frites at home is simpler than it seems, especially when one understands the essential techniques shared by leading chefs.
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