Beef Steak with Chips (Printable)

Tender seared beef paired with golden, crispy chips for a satisfying meal.

# What You'll Need:

→ Beef

01 - 2 ribeye or sirloin steaks, 7 oz each
02 - 1 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter
06 - 2 sprigs fresh thyme (optional)
07 - 2 garlic cloves, lightly crushed (optional)

→ Chips

08 - 1.1 lbs russet or Maris Piper potatoes
09 - Vegetable oil, for frying
10 - ½ tsp sea salt

→ To Serve

11 - Fresh parsley, chopped (optional)
12 - Malt vinegar or steak sauce (optional)

# Directions:

01 - Peel the potatoes and cut into thick chips approximately ½ inch wide. Soak in cold water for 10 minutes, then drain and pat dry thoroughly.
02 - Heat vegetable oil in a deep fryer or heavy-bottomed pan to 340°F. Fry chips in batches for 4 to 5 minutes until soft but not browned. Remove and drain on paper towels.
03 - Increase oil temperature to 375°F. Fry chips again for 2 to 3 minutes until golden and crisp. Drain, season with sea salt, and keep warm.
04 - Pat steaks dry. Brush both sides with olive oil and season evenly with sea salt and freshly ground black pepper.
05 - Heat a heavy skillet or grill pan over high heat until very hot. Add steaks and sear for 2 to 3 minutes per side for medium-rare, adjusting time for desired doneness.
06 - In the last minute of cooking, add butter, thyme, and crushed garlic to the pan. Spoon melted butter over steaks repeatedly to baste.
07 - Remove steaks from heat, cover loosely with foil, and allow to rest for 5 minutes.
08 - Plate steaks alongside hot chips. Garnish with chopped parsley and serve with malt vinegar or steak sauce as desired.

# Expert Advice:

01 -
  • It's straightforward enough for a weeknight but feels special enough for guests.
  • The double-fry method for chips gives you that crisp-outside, fluffy-inside texture you can't fake.
  • You only need a handful of ingredients, and most of the magic happens in the pan.
02 -
  • Don't skip the double frying; the first cook softens the potato, the second makes it crisp.
  • Let the steak rest after cooking or all the juices will run out onto the plate instead of staying in the meat.
  • Make sure your pan is properly hot before the steak goes in, or it will steam instead of sear.
03 -
  • Use a meat thermometer if you're unsure: 50°C (120°F) for rare, 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
  • If your steak is cold from the fridge, it won't cook evenly; let it sit out for 20 minutes before seasoning.
  • Don't crowd the pan when frying chips or the temperature will drop and they'll turn greasy instead of crisp.

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