Steak Frites

A steak is seared and served simply with a heap of golden fries and often a slice of herb or peppercorn butter melting on top. It is the unofficial national dish of the French bistro.

Steak frites—literally "steak and fries"—is a cornerstone of French bistro cooking, but its exact origins are debated. Some trace the pairing to the rise of Belgian fries in Paris during the 19th century, while others point to the popularity of grilled beef in French working-class eateries. What is certain is that by the early 20th century, the dish had become a symbol of the casual, convivial bistro, where a simple cut like sirloin or hanger steak is pan-seared and served with a generous pile of crispy golden fries.

Regional variations exist mainly in the choice of steak and sauce: in Paris, a classic bistro might offer a peppercorn or herb butter, while in the south, aioli or a light jus may appear. The fries themselves range from thin and crisp to thick and rustic, depending on the house style. Culturally, steak frites is often called the "unofficial national dish" of France—a beloved everyday meal that bridges the gap between haute cuisine and street food, embodying the French devotion to simple, high-quality ingredients prepared with precision.