Beef, Egg & Chips
🛒 Ingredients
- 2 thick-cut Steaks (Ribeye or Sirloin work beautifully!) 🥩
- 4 large Potatoes (Maris Piper or Russets make the best chips) 🥔
- 2-4 Fresh Eggs 🥚
- Cooking Oil (Vegetable or Sunflower for frying)
- 2 tbsp Butter 🧈
- 2 cloves Garlic, smashed
- Fresh Thyme or Rosemary 🌿
- Salt & Black Pepper 🧂
👩🍳 Instructions
- Prep the Chips: Peel and cut your potatoes into thick batons. Soak them in cold water for 30 minutes to remove excess starch (this makes them extra crispy!), then pat them completely dry. 🥔💨
- Fry the Chips: Heat your oil to 325°F (160°C) and fry the chips in batches until tender but not browned. Remove and drain. Increase the heat to 375°F (190°C) and fry them a second time until they are golden and crunchy! 🍟🔥
- Sear the Steak: Season your steaks generously with salt and pepper. Get a heavy pan or cast-iron skillet screaming hot. 🍳
- The Baste: Place the steaks in the pan. For a medium-rare finish, sear for about 3–4 minutes per side. In the last 2 minutes, add butter, garlic, and herbs to the pan and spoon that delicious melted butter over the meat. 🥩🧈
- Rest: Remove the steaks from the pan and let them rest for at least 5 minutes—this keeps them juicy! ⌛
- The Perfect Egg: While the steak rests, fry your eggs in the remaining steak juices (or a little fresh oil) until the whites are set but the yolks are still gloriously runny. 🍳💛
- Assemble: Pile the hot chips next to the sliced steak and top with your fried eggs. Sprinkle everything with a little extra flaky sea salt.
🔥 Pro Tips:
- Steak Temperature: Take your steaks out of the fridge 30 minutes before cooking so they reach room temperature; they’ll cook much more evenly! 🌡️
- Sauce it Up: This meal is incredible with a side of peppercorn sauce or even a cheeky dollop of HP sauce! 🥫
