Steak & chips

Steak & chips

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(9 ratings)

Prep: 20 mins Cook: 30 mins Plus chilling

More effort

Serves 2
Recreate the ultimate bistro meal at home - once you've cooked your chips this crafty way, you'll never use another recipe again

Nutrition and extra info

Nutrition: per serving

  • kcal980
  • fat67g
  • saturates25g
  • carbs52g
  • sugars2g
  • fibre5g
  • protein46g
  • salt0.66g
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  • 600g medium-sized King Edward potatoes or Maris Piper potatoes
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 x 200g/8oz beef steaks



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 2 handfuls mixed leaves
  • dressing of your choice, to serve

For the butter

  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small handful parsley leaves, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small garlic clove, minced (optional)
  • small squeeze lemon juice


  1. First make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film (it’ll chill quicker when thinner) and put in the fridge or freezer to harden.

  2. Cut the potatoes into neat chips, rinse under hot water, then dry on a tea towel. Place the chips in a deep saucepan (they should only come up a third of the way) and just cover with cold oil. Place the pan on a medium heat, bring the oil to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don’t stick, until crisp and golden – the whole process will take 15-20 mins. When they are done, scoop out with a slotted spoon onto a plate lined with kitchen paper and set aside.

  3. Meanwhile, heat the griddle pan until smoking hot. Season the steaks with salt and pepper and rub with a little oil – how you cook your steak will depend on the cut you have chosen and its thickness. For a steak that’s 2cm thick, cook it for 2 mins on each side for rare, adding 1 min more for every increasing degree of doneness. Just before lifting the steaks off the griddle, place half the butter on top of each. Serve the steaks with the chips, some mixed leaves and a tangy dressing.

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Comments, questions and tips

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30th May, 2020
This was a really simple way to do chips and it worked really well. As someone who doesn’t have a deep fat fryer or likes oven chips we don’t have chips often I will definitely be doing this recipe again. That the potatoes didn’t need parboiling made it really easy and the chips held their shape.
Googlebox's picture
17th Dec, 2019
Steak was great but the chips were soaking with oil
Gary Cullen
19th Nov, 2017
I liked the method for the chips and have used it a few times now, with the chips coming out perfect each time.
30th Sep, 2012
Not owning a deep fryer, and never having cooked steak and chips before (although being confident in most other areas of the kitchen, I approached this with some doubts... I cooked it for my hubby as one of his favourite meals, and as it happened we both really enjoyed it. The herb butter is epic, and made even better having used herbs from the garden, the steak timings were perfect for us and the chips came out really crisp and lovely. A nice simple way to get this recipe right; thanks Barney!
28th Oct, 2011
@John Hutchinson: "Is there a way to get US measurements rather than use a calculator" OK, remembering that Fareinheit are only used by the USA and Libya... I'd suggest doing in your head. I had to calculate pounds, shillings, pence (20 shillings in a pound, 12 pence in a shilling, four farthings in a penny) in a list of 12 items. I was 10 years old!!! (Er, OK, what's a 'cup'? I've lots at home, they're all different sizes.)
Frantic Flapjack
23rd Oct, 2011
This was okay but nothing special. The herb butter was very good.
22nd Oct, 2011
Is there a way to get US measurements rather than use a calculator?
17th Oct, 2011
Cold oil.....Really? It surely is no improvement on the traditional way, or am I missing the point?
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