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Rib Eye Steak with Chunky Chips

Shopping List (serves 4)

12 large King Edward or Maris Piper potatoes
1 litre Vegetable oil, or enough for your fryer
Salt and pepper
4 rib eye steaks

  1. Take steaks out so they are at room temperature for cooking.
  2. Peel your spuds, and then cut them into chunky chips.
  3. Place them into a saucepan of cold salted water and bring to the boil, let them boil for 4 minutes, drain the chips and dry them with kitchen roll.
  4. Turn your deep fat fryer onto 120 ° if you don’t have a deep fat fryer then use a deep saucepan or a wok. Once the fat has reached the correct temperature, place the chips in and cook for exactly 10 minutes.
  5. After 10 minutes take the chips out at this point you can put them onto a baking tray and freeze them. When frozen take them off the baking sheet and bag them up. To finish cooking just go to the next step.
  6. Turn the fryer up to 190-200 ° Once the fat has reached temperature cook chips until they are golden and they have floated to the top. Once they are fully cooked tip them onto kitchen towel to remove any excess oil. 
  7. Whilst the chips are cooking for the last time on step 6 the steaks can be cooked.  Season steaks on both sides and cook.  2 mins each side for rare, 3 mins for medium and 4 mins for well done.  Allow the steak 2 mins to rest after cooking on a war plate.
  8. Serve with a side salad or mushrooms and grilled tomatoes.


Beautiful Tips:


Any cooked beef should be allowed to "rest", how long depends on the size. 

A medium sized joint should rest for at least 20 minutes whilst steaks will need about 2 minutes before serving.

Joint Size

A 1.5kg joint of boned beef will feed 6 people.

Perfect Steak

  • Heat a frying pan over a high heat.
  • Season lightly with salt and pepper
  • Place steak in the pan
  • Cook for 2 mins each side for rare, 3 mins for medium & 4 mins for well-done
  • Leave the steak to rest for a few minutes on a warm plate and then enjoy!

“Only one complaint - your beef tasted so good we ate it all for dinner and had none left over for sandwiches the next day!”

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