The steak frites at this resort grill pairs a pan-seared or grilled steak, often a bistro cut or strip, with a pile of crisp fries and a sauce like béarnaise or peppercorn. What sets it apart is the brasserie-inspired approach, where the steak is sized for a single diner and the focus is on a balance of meat, sauce, and fries rather than a massive cut. The steak typically arrives sliced or whole with a medium-rare interior, offering a mix of charred outer crust and tender, juicy center, while the fries stay crisp enough to soak up juices and sauce. Guests who prefer a European-style steak plate often gravitate to this dish for its combination of comfort and polish.