Steak Frites

People throughout France regularly sit down to a meal of deceptive simplicity and universal appeal: steak and French fries. It may seem like the world's easiest dish (after all, it requires only two main ingredients), but the steak must be meaty and juicy, the potatoes buttery and crisp, and both must arrive at the table piping hot.

Here's an uptown version of this French bistro classic featuring Steven Raichlen's favorite cut of beef for steaks — rib eye — anointed with a dollop of creamy Roquefort butter. The French would most likely pan-fry the steaks, but Raichlen prefers the flavor that comes with grilling. The frites get their meltingly soft interior and crisp crust from a two-step frying process: the first at a lower temperature to cook them through, the second at a higher heat to crisp them.

Notes from the Food & Wine Test Kitchen

Frying the fries twice ensures they're as crispy on the outside yet tender on the inside as possible. In the first round of frying, ensure the potatoes are dried thoroughly. If they contain any excess moisture from the soaking period, it may cause the oil to splatter, which can result in injury. Place the fries on clean paper towels between each fry to sop up any residual oil. Space the fries sufficiently apart from one another to maintain their crispiness as best as possible.

Season the steaks with salt just before they go on the pan. Although some recipes call for adding the salt well in advance, this one recommends it right before cooking. Salt can change the chemical structure of the steaks and possibly draw moisture out of them if added too soon, although this depends on who you ask.

Make ahead

The frites can stand at room temperature for up to four hours after their preliminary frying.