Food & Wine
Pan-fried rib-eye steak with herb butter and skinny chips
Doesn’t a pan-fried rib-eye steak with a herb butter sauce and skinny potato chips paired with a glass of red wine sound like the perfect way to end a long day?
– 110 g softened butter + 2 tbsp extra to fry
– 15 g mixture of finely chopped sage, thyme and rosemary leaves
– 1 peeled and minced garlic clove
– Salt and freshly ground black pepper
– 3 medium unpeeled potatoes
– Oil (to deep-fry)
– 2 fresh roughly chopped rosemary sprigs
– Olive oil (to fry)
– 2 medium rib eye steaks
1. Add the two tablespoons of softened butter, chopped herbs and garlic to a frying pan. Gently fry the mixture over low heat for four minutes, then allow to cool for 10 minutes before combining the mixture with the remaining softened butter. Season well.
2. Spread a piece of cling film on the kitchen counter and place the herb butter in the centre. Shape into a log then refrigerate for 30 minutes.
1. Cut the potatoes into skinny chips and add to a pot of salted cold water. When all the chips have been added, bring the water to a boil for five minutes. Drain and allow to cool completely.
2. Heat the oil in a deep fat fryer to 180°C, then fry the chips until golden brown. Remove the chips from the oil then season with salt.
Heat a frying pan over high heat then add the rosemary leaves and drizzle olive oil in the pan. Fry one steak at a time in the pan over medium heat. When the steaks are cooked, allow them to rest for 10 minutes before slicing and seasoning.
Serve the steak slices warm, topped with slices of the herb butter sauce and crunchy skinny potato chips.