Steak & Chips with Jason’s Hill Cabernet Sauvignon
Serves: 2 | Prep Time: 15 minutes | Cook Time: 30–35 minutes | Total Time: 45–50 minutes
Ingredients for the Steak
- 2 thick-cut beef steaks (such as ribeye, sirloin or rump)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, lightly crushed
- 2–3 sprigs fresh rosemary or thyme
- 1 tsp coarse salt
- ½ tsp freshly ground black pepper
Ingredients for the Chips
- 4 large potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp dried herbs or fresh rosemary, optional
Optional Steak Sauce
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- ½ cup beef stock
- ½ cup cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Method
1. Prepare the Chips
Preheat your oven to 220°C.
Wash the potatoes thoroughly. You can leave the skins on for rustic chips, or peel them if you prefer.
Cut the potatoes into evenly sized chips. Try to keep them roughly the same thickness so they cook evenly.
Place the chips in a large bowl of cold water and leave them to soak for 10–15 minutes. This helps remove some of the excess starch and gives you crispier chips.
Drain the potatoes and dry them thoroughly with a clean kitchen towel.
Toss the chips with olive oil, salt, black pepper, smoked paprika and garlic powder.
Spread them out in a single layer on a large baking tray. Avoid overcrowding the tray, as this can cause the chips to steam rather than crisp.
Bake for approximately 30–35 minutes, turning them halfway through cooking, until golden brown and crispy on the outside.
2. Prepare the Steak
Remove the steaks from the refrigerator approximately 20–30 minutes before cooking and allow them to come closer to room temperature.
Pat the steaks dry with paper towel. This is important for getting a good sear.
Season both sides generously with salt and freshly ground black pepper.
Heat a heavy-based frying pan or cast-iron skillet over high heat until very hot.
Add the olive oil and carefully place the steaks into the pan.
Cook without moving them for approximately 2–3 minutes, depending on the thickness of the steak and your preferred doneness.
Turn the steaks and add the butter, crushed garlic and fresh rosemary or thyme.
As the butter melts, tilt the pan slightly and repeatedly spoon the hot, flavoured butter over the steaks.
Continue cooking until the steaks reach your preferred level of doneness.
Approximate cooking guide:
- Rare: 2–3 minutes per side
- Medium-rare: 3–4 minutes per side
- Medium: 4–5 minutes per side
- Well done: 5–6+ minutes per side
For the most accurate result, use a meat thermometer rather than relying only on cooking time.
3. Rest the Steak
Transfer the cooked steaks to a plate or board and loosely cover them with foil.
Allow them to rest for 5–10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat, helping to keep the steak tender and juicy.
4. Make the Optional Sauce
While the steak is resting, return the pan to medium heat.
Add the butter and finely chopped shallot. Cook for 2–3 minutes until softened.
Add the garlic and cook for another 30 seconds.
Pour in the beef stock and scrape the bottom of the pan to loosen all those delicious browned bits.
Allow the stock to reduce by about half.
Add the cream and Dijon mustard and stir well.
Simmer gently for 2–3 minutes until the sauce has thickened slightly.
Season with salt and freshly ground black pepper.
To Serve
Pile the crispy chips onto warm plates and place the rested steak alongside them.
Spoon over some of the creamy sauce, if using, and finish with a little freshly chopped parsley or rosemary.
Serve immediately while the steak is warm and the chips are still crisp.
