This sumptuous ultimate ribeye steak and chips recipe is simple and sure to satisfy the craving for that hearty classic dinner! What makes this meal to the next level the super crispy chips and the rich and creamy béarnaise sauce, that adds a rich and moreish flavour to perfectly pair with the steak. Once you’ve cooked your steak and chips this crafty way, you’ll never use another recipe again! This recipe serves 2.
WHAT YOU CAN GET FROM US:
- 2 ribeye steaks (400g)
- 6 potatoes
- 7 tablespoons unsalted butter, melted
- 1 tablespoon of olive oil
- 2 cloves of garlic, peeled
- 1 tablespoon of thyme
WHAT YOU MAY ALREADY HAVE:
- 5 teaspoons of fine sea salt
- 1/4 cup white wine vinegar
- 1/2 a shallot, finely diced
- 1 tablespoon of water
- 1/2 teaspoon of tarragon
- 1 egg yolk
- 1/2 teaspoon of fine black pepper
- 1 litre of canola oil
- To prepare the steaks, place the steaks on a roasting rack and tray, and heavily salt them, with about a teaspoon on each side. Rub the salt to fully cover both sides of the steaks, and place them in the fridge uncovered overnight. This is to achieve a dry-brining effect.
- Cut the potatoes into chips about 1cm thick and place them into a large bowl of water. Make sure they are fully covered and set them aside.
- In a small pot, over medium heat; make the béarnaise sauce by boil the vinegar, pepper, shallot and tarragon. Stir this frequently while cooking. Once the liquid is almost all gone, turn the heat off and let it cool. Transfer the cooled mixture to a small metallic bowl, add a splash of water and the egg yolk and whisk to combine.
- Then put the bowl on top of a barely simmering small pot of water and whisk until the yolk doubles in size. After this, add 6 tablespoons melted butter, a tablespoon at a time and whisk continuously to emulsify. Finish the sauce by adding a pinch of salt and gently whisk it through. Transfer the sauce into a jug once done.
- In a medium-sized pot, over medium to high heat (slowly bring it up to 350°C). Cook the cut potatoes by frying them until they are golden brown and crispy, for about 6 minutes. Stir frequently with a skimmer, to prevent them from sticking and breaking. When done, take them out, place them on a dish covered with a few layers of paper towel and salt them.
- When ready to cook the steaks, use a skillet/non-stick pan over medium to high heat. Then add the olive oil to the pan, and once it is very hot, place the steaks into the pan, press down the centre to ensure full contact while cooking. Sear both sides for about 2 minutes per side for rare (adding 1 minute more for every increasing degree of doneness).
- Finally, remove from the pan and rest the steaks for 1 minute and slice them widthways.
- Serve and enjoy!
Try this out! 30 seconds before you finish cooking, take the pan off the heat, add the knob of butter, garlic, and thyme. Cook this briefly by tilting the pan, stir in the butter, place them on the steaks, and baste the steaks using a spoon a couple of times over.
That is how to make the ultimate ribeye steak and chips from the comfort of your home.
Recipe by Enthusiast Kitchen