Tex's Steak & Chips

• 275 grams Ribeye steak
• 2 medium Maris Piper potatoes
• 2 tbsp groundnut oil

1. Take your Maris Pipers or any other fluffy spuds.
2. Peel and cut your potatoes into chips about as thick as your little finger.
3. Leave to soak in a bowl of water for as long as possible, overnight if you know you'll be eating chips the following day.
4. The idea is to draw as much starch from the spuds as possible before cooking.
5. Take your steak from the fridge and allow to reach room temperature to ensure even cooking.
6. Begin heating the grill plate or skillet.
7. Put an enamel plate somewhere to warm.
8. Dry your chips on kitchen paper.
9. Cook at 130C (270F) for 2-3 minutes Lift out and allow to cool.
10. Begin heating the oil to 180-190C.
11. (360-375F).
12. While it's heating up, begin cooking your steak
13. Season and oil both sides of your steak using the groundnut oil.
14. Cook the steak for 2-2 1/2 minutes each side on a smoking hot cast iron grill plate or skillet.
15. Test with your finger until it's done to your taste
16. Remove from the heat and put in the warmed enamel plate to rest for 3 minutes.
17. While the steak is resting, put your chips in the hot oil until they float and turn golden brown
18. Finally serve and enjoy

ribeye steak, potatoes, oil

Taken from cookpad.com/us/recipes/360555-texs-steak-chips (may not work)