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Father's Day Steak & Chips

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 10-12 mins
  • Difficulty: Very Easy
  • Print:
Father's Day Steak & Chips
 
To me, the best way to cook steak is over a high heat in a very hot frying pan.

Ingredients

  • 4 X 280g rib eye steaks
  • Oil, salt and pepper
  • for the Chips
  • 1kg of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona.
  • groundnut oil safflower or sunflower oil
  • salt & vinegar
  • for the Roast Garlic Mayo
  • 2 heads fresh garlic
  • 225g good quality mayonnaise
  • 4 tbsp chopped roughly fresh parsley
  • cracked black pepper

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Method

Steak
  • Start by oiling the steak and then season the meat well with salt and pepper just before cooking.
  • Heat your frying pan to a high heat and cook on both sides. For a 10oz Steak to achieve a rare finish cook for 3-4 minutes on either side.
  • Once cooked to your desired finish, leave to rest, off the heat and loosely covered with foil, for as long as you have cooked them, in a warm place. Bear in mind that the steak will continue to cook for a little time once off the heat, so adjust your cooking time for a rare or medium steak.
  • Serve with the chips and mayo.
Chips
  • Peel and wash the potatoes well, then cut into fingers about 1.5cm wide. Re-wash and dry well in kitchen paper or towel
  • Fill a deep pan or deep fat fryer one third full with oil and heat to 190 C leave for 10 minutes then reduce to 175C. Never fill a fryer more than one third full.
  • Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour
  • Shake off the excess oil and cool on a tray, not piled up.
  • Repeat until all are done. You can chill at this point.
  • When ready to serve turn up the oil to 185-90C. Cook in small batches until crisp and golden, drain well and season well with salt if you like.

Roast Garlic Mayo

  • Cut the two heads of garlic in half horizontally and place on scrunched foil and bake in a pre-heated oven 200C gas 6 for 35-40 minutes.
  • Once cooked remove from the oven and cool.
  • Mix the cooled garlic, squeezed from the bulb into the mayonnaise and mix with the chopped parsley and cracked black pepper.
  • Serve.

Phil's Tips

  • To me the best way to cook steak is over a high heat such as a bar b q or very hot frying pan. They reduce the heat and cook until you have the desired outcome.
  • If steak is in a vac pac bag, remove and dry well in a kitchen towel - this will stop the steak boiling in its own juices rather than searing well, especially if the pan or bar b q are not that hot. I dust with a little cornflour or arrowroot to seal the steak after seasoning.
  • Season the meat well with salt and pepper just before cooking.
  • If cooking on a bar b q, get the bars very hot, then oil the steak (before seasoning) and then oil bar b q bars, this will make sure the steak does not stick.
  • Sear over a high heat on both sides and cook to the desired degree.
  • Always rest the steaks, off the heat and loosely covered with foil, for as long as you have cooked them, in a warm place. Bear in mind that the steak will continue to cook for a little time once off the heat, so adjust your cooking time for a rare or medium steak.

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