steak and chips

[chilistrucker]

Right, off the back of the steak thread, I'm going to do steak and chips tomorrow.
I'll pop to the butchers and source some decent steaks, then work out from the other thread how I'm going to cook them, I want them medium rare.
I'd like to try my own sauce, something that has a slight brandy tinge to it maybe? And I want the chips to be crunchy outside, and fluffy on the inside!
I'll have a look online tonight for tips, but like the advice given on here, so if you have any and want to share, please do. Ta.

[grumbledoak]

At home I do my chips in the "Prick with a Fork" (Ainslee Harriot) method
Chop 1cm(*) thick
Boil 5 mins
Put in a deep tray, lightly oil, then in at 180C for 25 mins turning every 5

I quite like a crushed black pepper, creme fraiche, and steak juices for my sauce.

---

* all measurements 'ish'.

[Digger]

I'm rather partial to making a sauce with mushrooms, onions, cream, white wine, half a chicken/vegetable stock cube, honey, steak juices, reduced down to the required consistency, seasoning to taste!

Yum.

[Digger]

Chips - I have been known to cheat and use McCain's Gorgeous Chips, which come coated in Beef dripping. Daft name I know.

[bsdnazz]

Digger said:

Chips - I have been known to cheat and use McCain's Gorgeous Chips, which come coated in Beef dripping. Daft name I know.

We usually cheat and have these. With ketchup and chilli salt they're great.

[tedmus]

Digger said:

Chips - I have been known to cheat and use McCain's Gorgeous Chips, which come coated in Beef dripping. Daft name I know.

Having these later with some rump steak and balsamic roasted tomatoes. The McCains Rustic chips with the skins on are quite nice also, find you need to add a bit of extra oil or they end up too dry.

[fttm]

Whilst the steak is resting , add butter and mushrooms to the pan , cook for a minute or so then add some Port , reduce and serve .

[bigdom]

chilistrucker said:

And I want the chips to be crunchy outside, and fluffy on the inside!

Generally best if you can do over a day, as it gives them time to settle. Gently simmer for 5 mins, drain, cool. Deep fry at 130c, until they've barely change colour. Drain, cool. Re fry at 190c, until golden.

[chilistrucker]

Thanks all, some good stuff here.
Can I bring myself to cheat on the chips???
Really liking the idea of the port for my sauce

[Trax]

bigdom said:

chilistrucker said:

And I want the chips to be crunchy outside, and fluffy on the inside!

Generally best if you can do over a day, as it gives them time to settle. Gently simmer for 5 mins, drain, cool. Deep fry at 130c, until they've barely change colour. Drain, cool. Re fry at 190c, until golden.

The 'three times cooked' method. Worth the effort. Last time I tried this I froze them between each cooking, apparently that dehydrates them more. They were very nice, but not tried a comparison to see if it's worth the extra effort of freezing. You can also leave them frozen for a few days after second cooking (not sure on exact time, maybe a few weeks?), that way you can make them ahead of time, and only need the few minutes of last cooking time.

Love pepper sauce with our steak. Bang a load of whole and ground peppercorns in the meat pan after cooking, soften a little. (I usually put a little hot water in first). Then a bit of beef stock, then cream. Usually works out great with a bit of practice.

[B17NNS]

Jamie Oliver did steak and chips tonight. Might be on catchup somewhere. Looked very good.

http://www.youtube.com/watch?v=46eRIxVxkG8

[Digger]

If he says "Mothership" one more time . . .

[fttm]

chilistrucker said:

Thanks all, some good stuff here.
Can I bring myself to cheat on the chips???
Really liking the idea of the port for my sauce

Trust me , the only way to mess it up will be by burning the butter so maybe take the pan away from the heat until the mushrooms have absorbed most of it , but not all .

[mattdaniels]

B17NNS said:

Jamie Oliver did steak and chips tonight. Might be on catchup somewhere. Looked very good.

http://www.youtube.com/watch?v=46eRIxVxkG8

I watched that last night. Wonder how long until the supermarkets start selling "the flat iron cut - as recommended by JO" or whatever it was called.

[Jayyylo]

I highly recommend Heston's rocket and parmassan.

It's very quick and easy and doesn't require a mix of strange ingredients. It's a very light side to the steak which means you can still taste the meat. I never understand why people buy expensive cuts of meat then cover it in a strong sauce so that's all they can taste.

Forget all other suggestions, this is an amazing steak!

[chilistrucker]

fttm said:

chilistrucker said:

Thanks all, some good stuff here.
Can I bring myself to cheat on the chips???
Really liking the idea of the port for my sauce

Trust me , the only way to mess it up will be by burning the butter so maybe take the pan away from the heat until the mushrooms have absorbed most of it , but not all .

Thanks. Any ideas on measurements with the port? I'll be doing 3 steaks.

[Davey S2]

grumbledoak said:

At home I do my chips in the "Prick with a Fork" (Ainslee Harriot) method
Chop 1cm(*) thick
Boil 5 mins
Put in a deep tray, lightly oil, then in at 180C for 25 mins turning every 5

Very similar but I just spray the chips with Fry Light. Turn once halfway through and give them another quick squirt

[NickHKent]

There's a restaurant in Soho that specialises in selling the flat iron cut, funnily enough called Flat Iron. Been a couple of times- great value for money.

[tedmus]

Wasn't impressed by those Gorgeous chips, nice and crispy but they were like tubes the potato in the centre had broken down that much.

[fttm]

chilistrucker said:

Thanks. Any ideas on measurements with the port? I'll be doing 3 steaks.

Not really, depends on the amount of mushrooms , start with a wine glass and see how it goes , You can always add more LOL