I’m criminally hung over after a big night in Leeds with a friend and his Argentian ex-colleague. I don’t really have the mental ability to write anything coherent or funny, but I promised Hernan I would put this up asap. Slightly thoughtless, you might say, serving steak to an Argentinian. Sort of like giving a Geordie some coal, except less weird. But I feel like steak. I get like that sometimes – the only thing that I could possibly want to eat is a bloody piece of cow with lots of chips and salad. Done.
If you would like to do the chips healthier then preheat the oven to 210 C, and after par-boiling them toss them in olive oil, salt and pepper and cook in the oven for 45 minutes or so. I had actually bought my Mum some truffle butter for her birthday but we ended up having it on the steaks – I’m a bad son, I know, and it sort of ruined the meat. Better beaten into mash potato.
Steak and chips
4 steaks (I like rib-eye best, but whatever you prefer)
6 large Maris Piper potatoes – these are best for chipping and easily found in most supermarkets
2 litres of vegetable oil
Pat the steaks dry and leave uncovered in the fridge for a couple of hours.
Peel the spuds and chop into chips of required size – I am a chunky chip man, you perhaps are not. Put in a pan of salted water, bring to the boil and simmer for 5-10 minutes, depending on their size. Drain and spread on a roasting tray. Put in the fridge for an hour – this dries the potatoes out and means that your chips will be fluffy and crispy, not crap and soggy. Pour the oil into a large saucepan and put over a medium high heat. The oil wants to be about 190C – it is hot enough when a bit of bread sizzles immediately – too hot if it leaps out of the pan. Carefully put your chips into the oil and fry for 10 minutes or so till nicely brown. Remove with a slotted spoon and pop on kitchen paper. Keep warm while you cook the steak.
Season the meat on both sides and rub with a little oil. Heat a heavy cast iron griddle pan over a high heat till smoking. Cook the steaks for two minutes on each side. Rest for 4 minutes in a warm place and serve. Ooh la la.