To me, the best way to cook steak is over a high heat in a very hot frying pan.
- 1.1 kg rib-eye steaks, (4 X 280g)
- oil, salt and pepper
for the Chips
- 1 kg potatoes, King Edward, Maris Piper, Red Rooster, Wilja, Marfona.
- groundnut oil or sunflower oil
- salt & vinegar to taste
for the Roast Garlic Mayo
- 2 garlic head
- 225 g good quality mayonnaise
- 4 tbsp fresh parsley, chopped roughly
- cracked black pepper
- 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 190C, 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 garlic heads 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.
- Start by oiling the steak and then season the meat well with salt and pepper just before cooking.
- Heat your frying pan to high heat and cook the steak 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 chips and mayo.
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