The Perfect Steak and Chips

The secret to incredible steak and chips lies in the chips. Choose your preferred method below.

Oven-Baked Steak Fries:

1. Preheat your oven to 220°C/200°C Fan/Gas Mark 7.
2. Peel the potatoes and cut them into thick, chunky steak fries, about 1.5cm thick.
3. Place the cut chips in a large pan of cold, salted water. Bring to the boil and parboil for 8-10 minutes until the edges are just starting to soften.
4. Drain the chips very well in a colander, then give them a gentle shake to rough up their edges – this is key for a crispy finish.
5. Spread the chips on a baking tray, drizzle generously with oil, and toss to coat. Ensure they are in a single layer.
6. Roast for 20-30 minutes, turning halfway, until deep golden brown and crisp.

Deep Fryer Chips:

1. Prepare the potatoes as above (peel and cut into chunks). Rinse in cold water and then pat completely dry with kitchen paper – this is vital for safety and crispiness.
2. Heat a deep-fat fryer or a heavy-based saucepan (filled no more than 1/3 full) with vegetable oil to 160°C.
3. Cook the chips in small batches (first fry) for 6-8 minutes until softened and lightly coloured but not browned.
4. Remove from the oil and drain well. You can do this part in advance.
5. Just before serving, increase the oil temperature to 180°C. Refry the chips (second fry) for 2-4 minutes until perfectly golden, crisp, and piping hot. Drain well on kitchen paper.

Air Fryer Chips:

1. Parboil the chips as described in Method A for 5-6 minutes. Drain and dry them thoroughly.
2. Toss the chips in a bowl with 1-2 tablespoons of oil and a good pinch of salt until evenly coated.
3. Place the chips in the air fryer basket in a single layer (cook in batches if needed).
4. Cook at 190°C for 15-20 minutes, shaking the basket vigorously halfway through, until golden and crisp.

About 30 minutes before cooking, remove the steaks from the fridge to allow them to come to room temperature. Pat them completely dry with kitchen paper and season generously on all sides with salt, pepper or a flavoured seasoning of your choice.

1. Heat a heavy-based frying pan (cast iron is ideal) over a high heat until it is smoking hot.
2. Add the 1 tbsp of oil, then carefully place the steaks in the pan. They should sizzle loudly.
3. Sear for 2-3 minutes per side for medium-rare (adjust for thickness and preference), turning only once to build a great crust.
4. In the final minute of cooking, add the butter, crushed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan and use a spoon to continuously baste this aromatic butter over the steaks.
5. Remove the steaks from the pan and place them on a warm plate or board to rest for 5-10 minutes. This is a crucial step for a tender, juicy result.

While the steak rests, finish your chips using your chosen method so they are piping hot. Sprinkle the finished steak fries generously with sea salt and slice the rested steak if desired, or serve it whole.

Serve immediately on warm plates with the crispy chips alongside. A simple watercress salad or some green beans make a perfect accompaniment.