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With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak. Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose

I over cooked the steaks (they were small) by a few minutes, but they were still very good. deglazed with red wine and used lots less buttter. this would be a really good meal for a weeknight date or someone else you want to impress with your cooking skills.

Party like it's 1899 in this traditional, yet sexy, Union Square brasserie. See the review of this French restaurant at 225 Varick St. in Manhattan.

Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can

Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the
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Steak Frites Recipe