One year for Valentines we tried to be ironic and go for a curry. The joke was on us as the entire restaurant was full of heart shaped balloons and tables for two. Since then (and because I love Valentines) we stay in, have steak and chips and watch a classic movie. This year’s film was Riso Amaro which also provided the soundtrack to our evening.
Lewis always cooks the steak ever since he attended Ginger Pig cut up a cow masterclass. He also makes the chips as per my mum’s recipe but for a change we decided to try matchstick chips! I loved them but he prefers my mums. Our usual steak of choice is rib-eye but I think I’m wavering. We had an incredible T-bone a while ago then recently a Thai ‘Crying Tiger’ sirloin that just blew me away, both challenging the rib-eye’s title as the steak of true love! Quick question: what is your favourite steak and why?
Rib-eye steak and matchstick chips
Prep time: 10 mins
Cooking time: 30 mins
Budget: £15-20 (£12 2 rib-eye steaks, £2 potatoes, £1.50 parsley, £1.50 green salad)
- 2 rib-eye steaks
- 2 peeled potatoes
- 40g softened butter
- 1 clove crushed garlic
- Handful of chopped parsley
- 1 or 2 chopped anchovies
- Sunflower oil (or groundnut oil)
Make the butters – I like garlic and parsley so add 1 clove crushed garlic and some chopped parsley to the butter and mash it all together. Lewis likes anchovy butter – exactly the same but with some anchovy as well. Put the butter on a plate ready to serve.
To fry the steak and chips it’s a simultaneous job so make sure everything is ready! For the steaks – just before frying season with salt and pepper and brush with groundnut or sunflower oil. Heat the griddle pan (or heavy bottomed pan) until it’s very hot but not smoking. For the chips – what a palaver! Peel and chop the potatoes into matchsticks (ha ha ha) 1/4 inch thick. Rinse in cold water and pat dry with kitchen towel. Get a pan of sunflower oil really hot (mum and I are 100% convinced sunflower oil is the best oil for chips/any fried potatoes). Then you are ready to fry!
Put the chips on first, lower the potatoes into the oil. Fry until golden and crispy. Because they are so thin it should take a matter of minutes. Don’t overload the pan – we did 2 batches but the first batch went a bit soggy whereas the fresh batch were crispy and super tasty – less is more!
Fry the steaks at the same time as you put the chips on. On the high heat fry for 2 mins each side (rare) or 3-4 mins (medium rare-medium). The temperature of the pan and the thickness of the steaks will affect results but that is a general guide. Once done, set aside to rest for a few minutes on a plate covered with foil while you finish the chips. When the chips are ready remove with a slotted spoon and place on kitchen towel to absorb some of the oil. Sprinkle with salt and serve immediately! Put some of the butter on the steak so it melts into deliciousness. We followed our steaks with a simple green salad and some dark chocolate (usually we have Lewis chocolate mousse after steak but we didn’t make it in time). Voila – l’amour!