Perfect Steak and Chips Recipe

Start with the chips. First, heat the vegetable oil in an electric deep-fat fryer to 160°C/325°F (if you don’t have a deep-fat fryer see notes above.

While the oil is heating cut your potatoes into thick chunks and place in cold water.

Line a colander with a few sheets of thick kitchen roll. Place the potato chunks into the oil in batches so that they cook on all sides and are not too crowded. Cook for 6-7 minutes until golden.

When cooked, take the chips out and place in the lined colander.

If you don’t have an electric deep-fat fryer, use a wok because the sloping sides allows the hot oil to bubble up without bubbling over. A spider spoon is an essential tool as it will allow you to manoeuvre larger amounts of food at a time and also move food around to prevent it sticking together. Always drain food on kitchen paper.

Only fill a wok to 1/3 capacity and a fryer to half full. Use a cube of bread to check the oil temperature. On a low heat (160°C) a cube will take 60 seconds to brown, 40 seconds on a medium heat (180°C) or 20 seconds on a very high heat (190°C).

Add a splash of sunflower oil to a heavy bottomed pan and heat until the oil starts to smoke.

When you place your steaks into the pan the meat should immediately start to sizzle and sear. Resist the temptation to move your steaks around. For medium rare you want the steaks to be cooked for around 2 minutes on each side.

The trick with steak is not to overcook it. The temperature of the meat while cooking should reach 35°C for rare, 40°C for medium rare, 45°C for medium, 50°C for medium to well done, and 65°C for well done. The temperature on the thermometer will change, but you’re after the lowest point.

It’s also crucial to let steak rest until all the juices have had a chance to redistribute throughout the meat. People think it will go cold in the 5 or 6 minutes it’s left, but in fact, the meat climbs in temperature while it’s resting. At 48°C you’re ready to serve. 

While the steaks are resting, you can flash fry your chips for another minute or two so that they are extra tasty and crispy. Make sure they are cooked through, drain, then sprinkle with sea salt.

Place the steaks on warm plates with the chips and watercress on the side. Pour a glass of gutsy, fruity red wine and enjoy!