Steak and Chips

Steak and Chips

Steak & Chips


Total Time: Under 1 hr     Prep Time: Under 30 mins       Cooking Time: 10 – 30 mins    Serves 2


Chopping Board

Sharp knife for slicing

Deep fat fryer or deep, heavy bottomed pan

Probe thermometer

Large ridged griddle pan or large frying pan

Brush for brushing steaks with oil

Slotted spoon

Kitchen paper

Large plate



3 large potatoes for frying

vegetable oil, for deep frying, plus extra for brushing the steaks


2 x 275g sirloin steaks, removed from the fridge 15 minutes before cooking

salt and freshly ground black pepper

To serve

grilled tomatoes



  • Chips: peel the potatoes and cut into about 1cm square chips by 7cm long - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels
  • Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 140C-160C/285F-300F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
  • Carefully place the chips in fryer and cook for about 7-8 eight minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan; turn the heat up slightly to increase the oil temperature to 160-180C/320-355F
  • Steaks: heat a ridged grill pan or heavy frying pan until hot. Brush the steaks with some of the vegetable oil, and season on both sides with salt and freshly ground black pepper. Place the steaks on the hot grill pan or frying pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks
  • Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute; for medium rare cook for an additional 2-3 minutes, and for well-done cook for a further 4-5 minutes - although exact cooking times will depend on the thickness of the steaks
  • Remove the steaks from the pan and allow it to rest so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender while you cook the chips a second time
  • Check the temperature of the oil for the chips - it should be between 160C-180C/320F-355F. Add the cooked chips to the oil and fry for 2-3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper
  • Serve the steaks and chips with mustard, mushrooms, tomatoes and maybe a light salad.


Succulent steak, mouth wateringly juicy with perfectly cooked chips – what a pleasure!