Steak and chips is a favourite meal for millions of people and it’s often the first thing our eyes search for on the menu of any bistro or gastropub. However, while it seems simple, cooking it at home can be a genuine challenge.
Steak
First things first; the steak itself! There is something of a debate between which cut is the best; fillet is always the most expensive piece of meat and it can cost double or even triple that of much tastier cuts.
Of the four alternatives – sirloin, rump, rib-eye and T-bone – only one really stands out. Rump is the very best choice for steak and chips, as it’s full of flavour and still has enough fat around the edges for a bit of crispiness.
After finalising the cut, there are still plenty of opportunities to destroy your dinner. How the steak is cooked is the next big thing. Give someone that enjoys their meat well-done a blue steak with pools of blood and they’ll be off like a shot!
Having said that, giving a food expert a steak that is cooked anywhere beyond medium is definitely something that should be avoided. Remember, even if you like rare steak, rump steak needs some heat in the middle to break down those sinews.
Chips
Let’s face it; the only thing worth eating with a steak is chips. Not a jacket potato. Not dauphinoise…..and certainly not mash. Delicious, crispy chips are the ideal accompaniment to a well-cooked steak.
If you choose to make them yourself, go for Maris Piper potatoes as they make a really tasty chip. However, with frozen chips from the likes of McCain being just as good as the homemade version – achieving the perfect steak and chips couldn’t be easier.
Sauce
To make steak and chips perfect, it needs a sauce. There is a wide variety to choose from and it does depend on your tastes. The most obvious choice is a béarnaise as it is buttery, but the sharp kick is perfect for counteracting the meaty steak.
Other acceptable choices would include a creamy peppercorn, bordelaise, creamy mushroom and even garlic butter. You could also swap the sauce for a condiment, perhaps mustard or horseradish.
Whatever you do, make sure you put the sauce in a jug or other side dish. There is nothing worse than someone covering your delicious steak in a litre of unwanted sauce!
So there you have it: three simple steps to making the perfect bistro-style steak and chips at home.
Mmmm Yummy!
In Collaboration with McCain