Here Are 5 Ways to Reinvent Steak Frites

If I’m visiting a classic French bistro like Chicago’s Le Bouchon, it’s nearly impossible for me not to indulge in steak frites. The grilled top sirloin comes with a choice of sauce au poivre or maître d’Hôtel butter, and I always go with the latter. It’s mostly just to see the rich, buttery, parsley-flecked dollop melt into the juicy steak before I dive in...