The Perfect Steak and Chips at Home

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When done properly, steak and chips can be a real indulgence. A Friday night treat (or ‘cheat’ meal if you spend the rest of the week scoffing kale and quinoa). It often seems too simple for dinner party food but really hits the spot when you’re having a quiet night in and want something reliable and moreish to set off a nice bottle of red.

While it’s nice to have someone else cook it sometimes, it never seems the most cost effective option to choose in a restaurant. It can be much better to buy the best steak you can afford and cook it to your idea of perfection at home.

So what is the best steak? It all comes down to cooking it according to the cut. The five most popular and more expensive cuts are tenderloin, sirloin, T-bone, rib eye and prime rump. Some are fattier than others, for example rib eye has pockets of fat that make it good for roasting as a joint, while a tenderloin fillet is the leanest and most, well, tender. Chefs would argue a grass-fed cow makes the best steak, as does the ageing process with 35 days making the magic number for hanging. Indeed, the wine isn’t the only vintage on the table of well-heeled steak lovers. At $3,200, the 2000 vintage cote de boeuf (rib steak) is one of the world’s most expensive steaks, best served with truffles and potato gratin of course.

It’s a well-known fact that chips can’t be beaten as the accompaniment of choice. Oven chips are the quickest and healthiest option, far better than the goose fat chips you might get at your local pub (although they are very nice, just every now and then). The recipe below is based on a simple but tasty steak and chips for two. Salad leaves are a summery alternative to winter vegetables and could be served on the side with a dressing of your choice. You could also add a sauce like garlic butter, or a delicious peppercorn sauce.

Serves: 2

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients:

Two beef steaks of your choice (roughly 200g)
Two handfuls of McCain oven chips
Salad leaves
Two tablespoons of Napolina olive oil
Knob of butter

Instructions:

  1. Heat a griddle pan with oil. It wants to be really hot before you put the steaks in.
  2. Pop the chips in the oven. McCain make the most reliable oven chips, they always come out tasting good! Click here to check the cooking instructions.
  3. When the pan is smoking hot, rub the steaks with a little salt and pepper if you wish and pop them in the oiled pan. For a steak that’s 2cm thick, cook it for 2 minutes on each side for rare, adding one more minute for every increasing degree of doneness. And remember, well-done steak is nothing to be ashamed of.
  4. When they are cooked to your liking (it might take trial and error to get it spot on), take off the heat and let the knob of butter melt into the meat. Serve with the chips and salad, with sauce on the side if you whipped some up earlier.

You can do allsorts with steak and chips but sometimes it’s nice to keep it simple. This makes a quick and easy Friday night meal after a long week at work and it’s more satisfying than ordering a takeaway.

Trends come and go but steak and chips will always be on the menu.

 

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