Rib Eye Steak with Oven-Baked Chips

This is a great weekend night supper. It doesn’t take that long to cook, but it’s a nice treat to cook for people you love, and to enjoy with a nice glass of red wine.

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There are a number of cardinal rules for steak:

1. Buy the highest quality beef your budget allows. I like rib eye because it’s marbled with fat which adds more flavour to the steak, but you have to heed how thick it’s been cut when you’re considering the cooking time.

2. Take it out of the fridge at least half an hour before you intend to cook it. To get flavour, you need colour, and to get colour, you need the steak to sear on the outside, not boil.

3. Season. Salt and pepper always, but I think paprika adds an extra something delicious to the mix.

4. Oil the steak on both sides after seasoning, not the pan.

5. Heat the griddle/pan until it’s smoking hot. Cook for max 2 mins each side for a medium steak (depending on the thickness). But be careful not to burn yourself like I did.

6. Rest. It might be a cliché but it’s really important to let the grain relax, preventing a chewy steak.

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For the chips, you need an oven as hot as you dare, about 200 – 220C should do it. Pour a couple of tablespoons of oil on a tray and pop it on the top shelf of the oven to heat. Cut a couple of large potatoes into narrow wedges and season. Once the oil is hot, chuck them in the tray, carefully toss them around and put in the oven. They should take about 30- 40 minutes to get nice and crisp, so keep an eye on them and turn once when they’re more than halfway ready.

Serve with caramelised onions, mushrooms, cubed and cooked in butter and mustard or ketchup on the side. Also great with roasted peppers!

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