Steak-frites, meaning “steak [and] fries” in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium and France, which both claim to be the place of its invention. “Steak-frites” is also known by a variety of other names in French, such as “Bifteck-frites”; all with roughly the same meaning in translation.
Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (“saignant” – literally “bloody”), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes.
