Getting it right – Steak & Chips
Words: Gentleman's Journal
If there is one dish that has remained on our menus decade after decade, it’s the simple but oh-so-pleasurable steak and chips. Many have tried to reinvent it; however there are only a few things you need to remember when getting a steak right. Listen now, because there is nothing worse then letting an expensive bit of meat over cook, some people, myself included would call this sacrilege.
A steak and chips is a simple meal on paper, the problem is we’ve all had the most amazing juicy and tender steaks, and then we’ve had some that frankly weren’t worth the time, let alone the cost.
The thing is if you know what you’re doing then Steak and Chips is the easiest and most rewarding meal out there. The key is like everything; source the best ingredients to do the job.
The Meat, Nowadays, supermarkets are doing what seems to be amazing deals, like 3 steaks for a tenner. So you walk off home feeling very satisfied with your purchase. That is until you taste it. It pays to invest in quality and a few extra quid is the difference between steak heaven and steak hell.
Personally, I always like to get hanger steak or skirt when I can and if not then a well-marbled fillet is always a good substituent. It’s also worth remembering that different cuts cook differently due to the fact that each cut varies in density. For example hanger or skirt has long fibers that become chewy if cooked longer than medium rare, whereas a cut like rib eye has lubricating fat running through it so it needs more time to soften and melt, so medium is considered better than rare for this cut.
The Potato, In our view there is only one choice for the chips, the Maris Piper potato. This is due to its pleasant floury texture, which makes it an ideal choice for crispy light chips.
The Salad, Personally there are two things to look out for when selecting a salad leaf that perfectly complements steak and chips, these are crunch and strength. For these reasons we recommend the Little Gem lettuce, with plenty of crunch and being strong enough not to wilt from the heat of the steak and chips, this is the best choice.
The Ingredients, Steak (Preferably hanger or skirt), Maris Piper Potatoes (one and a half larger potatoes per person), Little Gem Lettuce (one per person), Garlic, Butter, Salt & Pepper, Sunflower Oil/Vegtable Oil
Salad Dressing, Dijon Mustard, Extra Virgin Olive Oil, White Wine Vinegar, 1 Lemon
The Kitchen Essentials, Grill Pan, Large Saucepan, Garlic Crusher, Fryer
The steps to garlicy garlic butter
Step 1: leave butter to soften, once soft mash with crushed garlic (1 good size clove per steak approx) on a plate using a fork.
Step 2: shape into flat circle and put in fridge to harden before serving.
The steps to perfect Chips
Step 1: Peel the Potatoes, trim sides and ends, so to make as rectangular as possible. Chop in 1cm squared size chips.
Step 2: Put the chips in a colander and run under a cold tap for minuet or two, however you don’t want to soak them. The aim is to rise of some of the starch away.
Step 3: Put the chip in a saucepan full of water and bring to the boil, simmer for 5 minutes and drain in a colander, then leave until dry (this is important otherwise the chips will become soggy.
Step 4: Heat the deep-fat fryer to 130C or if you don’t have one pour 4 cm of sunflower/vegetable oil into a large saucepan; put onto the hob and heat to the same temperature (remember don’t leave the chip pan/fryer unattended).
Step 5: cook the chips in batches until they are soft, 7-8 minuets approx. When each batch is done, tip onto a plate lined with kitchen towel and leave to cool.
Step 6: Once cooled cook the chips again for two minuets, drain the oil off on the kitchen towel. Toss with salt and keep warm in a roasting tin lined with foil (100C)
The steps to a crisp salad
Step 1: For the dressing add a table spoon of Dijon mustard, two table spoons of vinegar, squeeze of lemon (quarter of a lemon approx) and salt and pepper. Mix and then add the olive oil bit by bit to 2 parts olive oil and one part everything else.
Step 2: Chop the bottoms off the lettuces and place whole leaved into a bowl.
Step 3: When ready to serve pour the dessing over and toss.
The steps to a juicy steak
How your steak is cooked is up to you, however we believe you are wasting your time and money if you cook anything over medium rare.
Step 1: Place steaks on a chopping board, splash a dash of olive oil onto both, sprinkle with salt and pepper and rub into the steak.
Step 2: Heat grill pan to the highest heat, place steaks in the pan, season side down and leave for 1-3 minutes (depending on the thickness of the meat), all you are wanting to do is surface sear and brown the meat. Then sprinkle the other side with salt, pepper, a little oil and flip over to the other side for the same time again.
Tip: To see how well done your steak is, the touch test is best. With your hand held loosely open, form a circle with your thumb and index finger and press the fleshy mound at the base of your thumb with your other index finger. That is what a steak feels like when it’s rare. Medium rare is when you form a circle with your thumb and middle finger and lastly your thumb and ring finger is medium well.
Step 3: When the steaks are surface sealed and brown, transfer them onto a plate and place them into the warm oven with the chips. Add the garlic butter and leave to rest for 5 minutes. Serve with the green salad, chips and a large glass of red wine and enjoy. That’s a steak, just how it should be.
The wine to match
Louis Jadot 2010 Beaujolais- Villages, Burgundy, France
This easy drinking berry-flavored wine from Louis Jadot in our view sets the standard for what all Beaujolais should be. It has an extra intensity which makes it a good partner for steak and the strong garlic element. On offer at Waitrose for £7.11 waitrose.com.
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