Beef Steak with Chips

The sizzle of a steak hitting a screaming-hot pan is one of those sounds that never gets old. I used to overcomplicate this meal, fussing with marinades and timings, until a friend reminded me that good beef just needs heat, salt, and confidence. Now it's my go-to when I want something honest and filling without the fuss.

I made this for my brother after he'd been traveling for weeks, and he said it tasted like home. There's something grounding about a plate of steak and chips, the kind of meal that doesn't need explaining. We ate in comfortable silence, just the clink of forks and the occasional reach for the vinegar.

Ingredients

• Ribeye or sirloin steaks: Ribeye has more marbling and stays juicy, sirloin is leaner but still flavorful; either way, bring them to room temperature before cooking.
• Olive oil: A light coat helps the seasoning stick and prevents the meat from sticking to the pan.
• Sea salt and black pepper: All you really need; season generously just before searing for the best crust.
• Unsalted butter: Added at the end, it melts into the pan juices and bastes the steak with richness.
• Fresh thyme and garlic: Optional, but they perfume the butter and add a subtle depth without overpowering the beef.
• Russet or Maris Piper potatoes: High-starch varieties give you the fluffiest interior; peel and cut them evenly so they cook at the same rate.
• Vegetable oil for frying: You need enough to submerge the chips; a neutral oil with a high smoke point works best.
• Parsley, malt vinegar, or steak sauce: Finishing touches that add brightness or tang, depending on your mood.

Instructions

Prep the potatoes:

Peel and cut them into thick, even chips, then soak in cold water for 10 minutes to wash away excess starch. Pat them completely dry before frying, or they'll splatter.

First fry:

Heat oil to 170°C (340°F) and fry the chips in batches for 4 to 5 minutes until they're soft but pale. Drain on paper towels and let them cool while you heat the oil higher.

Second fry:

Crank the oil up to 190°C (375°F) and fry the chips again for 2 to 3 minutes until golden and crisp. Season immediately with sea salt and keep them warm in a low oven.

Season the steaks:

Pat the steaks dry, brush both sides with olive oil, and season generously with salt and pepper. A dry surface is key to getting a good crust.

Sear the steaks:

Heat a heavy skillet or grill pan over high heat until it's almost smoking, then lay the steaks in carefully. Sear for 2 to 3 minutes per side for medium-rare, resisting the urge to move them around.

Baste with butter:

In the last minute, drop in the butter, thyme, and garlic, tilt the pan, and spoon the melted butter over the steaks. The garlic will sizzle and the thyme will release its oils into the fat.

Rest and serve:

Transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes so the juices redistribute. Serve alongside the hot chips, sprinkled with parsley if you like.

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One evening I made this for someone who said they didn't like steak, and by the end of the meal they were dragging chips through the buttery pan juices. Sometimes the simplest things are the most convincing.

Choosing Your Cut

Ribeye is my favorite for flavor and tenderness, but sirloin works beautifully if you prefer something leaner. Fillet is luxurious but can be bland without proper seasoning, so don't be shy with the salt. Whatever you choose, look for good marbling and avoid anything too thin, or it'll overcook before you get a crust.

Getting the Chips Right

The secret is in the double fry and making sure the potatoes are bone dry before they hit the oil. I learned this the hard way after a batch turned soggy and gray because I rushed the drying step. If you want to go old-school British, swap the vegetable oil for beef dripping; the flavor is deeper and the chips turn an incredible golden brown.

Serving Suggestions

This dish doesn't need much, but a handful of peppery watercress or a simple green salad cuts through the richness nicely. Malt vinegar is traditional with chips, and a good steak sauce or even a dab of mustard on the side never hurts.

• Add a fried egg on top of the steak for an indulgent breakfast-for-dinner vibe.
• Serve with roasted tomatoes or sautéed mushrooms if you want more vegetables on the plate.
• Pair with a bold red wine like Malbec or Cabernet Sauvignon to match the richness of the beef.

Save Pin

There's a reason this meal has stayed around for generations; it's satisfying, uncomplicated, and tastes like effort even when it isn't. Make it once and you'll understand why it never goes out of style.

Recipe Questions & Answers

→ How do I achieve a perfectly seared beef steak?

Pat the steak dry and season simply with salt and pepper. Heat a heavy skillet or grill pan until very hot, then sear the steak 2–3 minutes per side for medium-rare. Baste with butter, garlic, and thyme near the end for added flavor.

→ What is the best way to get crispy chips?

Cut potatoes into thick chips and soak them in cold water to remove starch. Fry twice: first at a lower temperature to cook through, then at a higher temperature to crisp the exterior. Season with sea salt immediately after frying.

→ Can I substitute different cuts of beef?

Yes, ribeye is ideal for its marbling, but sirloin or fillet can be used depending on preference for texture and flavor.

→ How should I rest the steak after cooking?

Remove the steak from the pan and cover loosely with foil. Let it rest for about 5 minutes to allow juices to redistribute, ensuring a tender, flavorful bite.

→ Are there any suggested accompaniments?

Serve with chopped fresh parsley and malt vinegar or steak sauce. A crisp green salad or peas make excellent sides, as does pairing with a robust red wine.