Pan-seared steak with double-fried chips and parsley butter.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 steaks, about 200 g each
- 1 kg Sebago potatoes, cut into chips
- Oil for frying, plus 1 tbsp for steak
- 60 g butter
- 1 tbsp chopped parsley
- 1 garlic clove, grated
- Salt and pepper
Method
- Rinse chips and dry thoroughly. Fry in batches at 150°C for 5–7 minutes until tender and pale, then drain and rest 15 minutes.
- Mix 40 g butter with parsley and garlic. Season steaks and sear in a hot pan with oil, then baste with the remaining butter. Cook according to thickness and check with a thermometer.
- Rest steaks 5–8 minutes. Meanwhile fry chips again at 180°C until golden and crisp, then salt immediately.
- Serve steaks with the chips and a spoonful of parsley butter.
Kitchen notes
For a conservative steak target use 63°C and at least a 3-minute rest.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
