|Rib Eye Steaks
|Salt + Pepper
|Large Maris Piper Potatoes per person
|Vegetable Oil Filled Fryer
|French Fried Onion
|Large Spanish Onion
|Vegetable Oil Filled Fryer
RIB EYE STEAK
Char Grilled Rib Eye Steak With Pont Neuf Chips French Fried Onions and Pepper Sauce
Begin by heating a char grill pan until it is smoking hot. Season the steak well on both sides and rub with a little olive oil. Place the steaks on the pan for 2-3 minutes before giving it a quarter turn clock wise, not turning it over!! This will give the steaks the Kris-cross effect from the char grill. After doing this on both sides you will have cooked the steak for about 12 minutes. This would give you a Medium Rare Steak. To continue cooking the steak you should place it in a hot oven (190) degrees. About 3-4 minutes for medium and a further 3-4 for well done. Of course the thickness of steaks varies but in any case you should allow the steak to rest for almost the same time as it took to cook in a warm but not hot oven.
There are many schools of thought on how to cook the perfect chip but all of them begin buy choosing the correct potato for the job. For me the Maris piper is the one. Chips loose their crunch due to the steam coming from the centre of the chip passing through the outer crisp layer. Maris pipers are very dry inside and so this makes them the perfect chipper!
Begin buy peeling the potatoes and squaring them off, which is cutting away the uneven sides until you have an even rectangular shaped box. The trimmings from this can always be used in a soup or if you don’t peel the potatoes first, the trim can be used to make potato wedges the following day. Once the potato is shaped cut into evenly sized chips, this is also important as they should all take the same time to cook. A Pont Neuf is usually 1.5cm X 1.5cm X 8cm, but the choice is yours!
Once you have cut the chips rinse them under cold water but avoid soaking them in it as this will increase their moisture content. Dry them well before placing them in a pre heated fryer at about 175C. This will be the first blanch, cook them at this temperature for about 7 minutes or until the chip is cooked through. Now remove from the fryer and increase the temperature to 190C. Allow the fryer to come up to temperature before returning the chips in small amounts to the oil for the second time. This time the outer shell of the chip will fry quickly and turn golden brown and very crispy!
Drain them well on kitchen towel before seasoning with a little rock salt and serving
French Fried Onions
Begin by slicing a large Spanish onion into rounds. Gently break the slices into rings and place in a bowl; now cover with fresh milk and leave to soak in the fridge over night. When you’re ready to serve the steak, strain the onions and in a large bowl dust them in the flour until each ring has been coated. Shake off any excess flour and fry in a hot deep fat fryer until they are crisp and golden. Place on some kitchen paper and season with a little salt.
Heat a pot and begin by frying the shallots in a little oil, now add the pepper and flambé with the brany. Now add in the beef jus/gravy and bring to the boil. Add in the cream and continue to boil until it has reduced to a thick sauce, add a little lemon juice before serving.
To serve; place the chips to one side of the plate and build them on top of each other. Place the steak to the opposite side and place a stack of onions on top. I would serve the sauce on the side that way each person can decide how much or little they would like of that.