Typically I would argue that you don’t mess with a classic. Steak frites is a classic. It doesn’t need to be gussied up for the internet age.
But this is a blog. A food blog. So I would also argue that when it comes to a food blog– it’s all been done before. Google steak frites if you don’t believe me. So you gotta find a way to make yours stand out. Even with a classic like steak frites.
Classic. Have you ever noticed that people (I mean kids today) use the word classic for old? I hate that.
But I don’t hate steak frites, it’s a classic. So to keep up with kids today. I’m going to serve my steak frites on a stick and call them Steak Sticks. It will make an old (I mean classic) recipe seem fresh. Cubes of steak strung on skewers is not new technology, I know that. But when I call it Steak Sticks, people (I mean kids today) listen.
I almost put the frites on sticks too. All the kids today (I mean people) would notice that. However, it might be seen as just a little too cute coming from a person who’s no kid (today).
When making Steak Sticks I suggest you use bolder cuts like porterhouse or ribeye. Here’s my thinking. When it comes to little cubes of beef on sticks– I like the fatty cubes. The chewy cubes. The cubes that taste like something. Steak frites on sticks work well with little cubes of beef because all the edges (especially the fatty edges) get a char that you just can’t achieve with standard pan-fried versions of steak frites.
The other thing I like about these Steak Sticks is the fact that there’s nothing else on the stick but steak. It’s so much steakier that way. Besides, it’s very hard to get a chunk of beef and a hunk of veggie to cook evenly and appropriately when you stick them both on one stick. I’m not saying it can’t be done. I’m just saying why bother. Besides with classic steak frites, veggies are purely optional. In fact I prefer salad. But don’t put the salad on the stick. Kids today know that, right? GREG