5 members Liked or found this post helpful.
Cooking?/Eating In?/Eating Out?
Steak 'n' Chips:
Tonight, my ladies are at the M-I-L's for tea! Home alone!!
My dinner will be: rib-eye steak, twice fried chips (french fries), mushrooms and tomatoes, with a bottle of red.
Steak: I let it warm up to room temp then season with +++ ground black pepper and (instead of salt) crumbled-up OXO cube (don't knock it till you've tried it!). Leave to dry-marinate for about an hour then rub in a little light olive oil (the pan will be dry). Heat up a frying pan (skillet) until it is too hot for the hand to bear at 1 cm. Sear the steak about 2 mins on each side - make sure the finger can still make an indentation - then chuck in a couple of knobs butter which will quickly froth up and coat the meat. Rest the steak for five mins while the chips are getting their second frying.
Chips: Ideally should be King Edwards potatoes. Cut to your preference. Heat up a pan of goose fat (corn oil can be used for wimps!) until just smoking. Put in the chips and fry until just slightly soft to "the pinch" - they can be a little coloured but not brown. Drain and set aside until the second frying. When the steak is resting heat up the goose fat again until smoking. The second frying will take only 2 mins and the chips will be golden brown and very crisp.
Mushrooms: Ideally large field mushrooms (for flavour), or brown varieties like portobella. Thickly sliced. In another frying pan put in a few knobs of butter when the pan is cold and cover with the mushrooms. Bring up to high heat. Do not be tempted to shift them around at this stage as they will give up their moisture. When they are brown underneath mix them up for another couple of minutes, then set aside. Thy can be warmed up again later if necessary.
Tomatoes: Easy - just large toms, halved with cut sides seasoned with sea salt and ground black pepper, then fried - do not overcook.
The key to this dish is having the steak ready to eat when the chips can be added, very crispy, directly from the second frying.
Serve: with a decent red wine.
Bookmarks