Donal Skehan's best ever steak and chips!
It's the one thing we all want to master in the kitchen, so today Donal’s sharing his foolproof Steak and Frites recipe so we can nail our steak game at home. He guarantees you perfect results and he's even making homemade chips with aioli - it is his best ever steak dinner after all!
Killer steak and frites
Serves: 2
Ingredients
2 x 175g rib-eye steaks1 tbsp extra-virgin olive oil1 garlic clove, thinly slicedHandful fresh rosemary sprigs50g butterSea salt and freshly ground black pepper
For the chips:500g waxy potatoes, such as Red King Edwards, cut into chipsRapeseed oil, for frying Small handful parsley, roughly choppedSmall handful tarragon, roughly choppedSea salt
For the aioli:2 large free range egg yolks1 tsp Dijon mustard1 large garlic clove, finely gratedPinch of salt100ml vegetable oil75ml extra-virgin olive oilSqueeze lemon juice
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Trim the steak of any excess fat, then place in a non-metallic dish and add the olive oil, garlic and rosemary. Cover with cling film and allow to marinate at room temperature for 20 minutes
3. Place the potato chips in a large, heavy based casserole or dutch oven and pour over the oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden brown.
4. Remove the chips with a slotted spoon to a baking sheet lined with kitchen paper, season generously with sea salt and toss with the herbs. Keep warm in a low heated oven.
5. Shake off any excess marinade from the steaks, reserving the liquid and season the steaks to taste. Pan-fry the steaks over a high heat for 3-4 minutes on one side. When flipping to cook on the other side, add the marinating liquid to the pan with the butter. Baste with the sauce and cook for another 3-4 minutes on this side. Remove from the pan, place on a plate, cover with tin foil and allow to rest for 10 minutes in a warm place.
6. For the aioli, place the egg yolks, garlic, Dijon mustard and a pinch of sea salt in a bowl. You can keep the bowl in place and steady by using a damp kitchen towel wrapped around the base.
7. Whisking continuously, add the two oils to the egg mixture a few drops at a time and then gradually pour a steady steam. Don’t add the oil too fast and ensure it’s completely incorporated before adding more. Whisk until completely emulsified, then whisk in the lemon juice and season generously to taste. Decant into two little serving bowls to place on plates. (Any leftovers will keep well in a jar in the fridge for up to 2 days).
8. Once the steak is cooked, serve immediately with the chips and aioli.