×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Killer Steak Frites At Home | DonalSkehan.com
  • photography

Killer Steak Frites At Home

February 10

Nail your steak game with this reverse sear method which almost guarantees great results particularly when you are cooking with an expensive cut of meat – it’s essential to use a meat thermometer to achieve perfectly medium rare meat. Nail your homemade chip game with this slightly alternative but simple method, finish it all off with some homemade aioli and you’ve got killer steak frites!

  • time 45 mins
  • serves Serves 2
  • video
Method
  1. Remove the steak from the fridge for at least 20 minutes before cooking to bring to room temperature. While it comes to temperature, season the steak well with salt & pepper on both sides. Set on a wire rack over a roasting tray and leave uncovered until you are ready to cook.
  2. Preheat the oven to 140˚c. Place the steak in the oven for approx 25-35 minutes for medium rare, the temperature should read 55˚c.
  3. While the steak cooks, prepare the chips: 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 a tongs to loosen any that are stuck to 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. 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 & steady by using a damp kitchen towel wrapped around the base.
  6. 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).
  7. Once the steak is finished in the oven, remove and allow it to sit until you are ready to sear. Heat the oil in a heavy based pan over a high heat and add the steak to cook for almost a minute or until nicely browned before flipping and adding the butter, garlic and rosemary to the pan.
  8. Tip the pan and using a spoon, baste the steaks continuously for another minute.
  9. Remove the steak from the pan, before slicing and serving immediately with chips and aioli.

Rate this recipe

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Ingredients

1 x large côte de boeuf (about 1 inch thick) 

2 tbsp rapeseed/canola oil 

½ stick butter butter 

2 garlic cloves, bashed 

2 sprigs of rosemary

Sea salt and freshly ground black pepper 

For the chips:

1lbs  waxy potatoes, cut into chips

canola oil, for frying 

Small handful parsley, roughly chopped

Small handful tarragon, roughly chopped

Sea salt

For the aioli:

2 large free range egg yolks

1 tsp Dijon mustard

1 large garlic clove, finely grated

Pinch of salt

¾ cup extra-virgin olive oil

Squeeze lemon juice

1 x large côte de boeuf (about 3.5cm thick) 

2 tbsp rapeseed/canola oil 

50g butter butter 

2 garlic cloves, bashed 

2 sprigs of rosemary

Sea salt and freshly ground black pepper 

For the chips:

500g waxy potatoes, cut into chips

rapeseed oil, for frying 

Small handful parsley, roughly chopped

Small handful tarragon, roughly chopped

Sea salt

For the aioli:

2 large free range egg yolks

1 tsp Dijon mustard

1 large garlic clove, finely grated

Pinch of salt

75ml extra-virgin olive oil

Squeeze lemon juice

5
(1)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan