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.
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.
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.