Over 27,800 5-Star Reviews ★★★★★

Free Standard Delivery Over £50! (Including Weekends)

rib eye steak & chips cooked


For The Chips

  1. Prepare the potatoes by peeling and then cut lengthways in to neat chips approximately 5mm thick & then rinse under cold water.
  2. Place the chips in a deep saucepan, add a teaspoon of salt & just cover with cold water.
  3. Place the pan on a medium heat, bring to the boil then simmer for 8-10 minutes or until just cooked.
  4. Carefully drain through a colander & lay flat onto a tray.
  5. Heat a pan of 2/3 full of oil (groundnut oil is my preferred choice) until it reaches 180 °C then in a basket carefully immerse the pre-cooked chips, gently shaking so they don't stick together.
  6. Fry for 6-8 minutes until golden brown & crunchy, remove the basket from fryer, empty chips on to kitchen roll & lightly season with sea salt flakes.

For The Steak

  1. Remove the steak from the fridge 30 minutes before cooking to allow them to get to room temperature. This will enable the steak to cook more evenly.
  2. Massage the steaks with a little goose fat then liberally season with sea salt flakes.
  3. Heat the heavy based frying pan until smoking hot then lay the steaks into the pan making sure they do not touch each other.
  4. Sear for 2 minutes on each side for rare, adding 1 min more each side for every increasing degree of doneness. If using a meat probe see our steak temperature chart below for required temperatures.
  5. Crack some black pepper onto the steak, then for the final minute or so add the butter to the pan & let it bubble, at this point tip the pan away from you at a angle & spoon the foaming butter over the steak continuously not letting the butter to burn.
  6. Remove from the pan & leave to rest for 5 minutes on a wire rack in a warm place before serving.

For The Béarnaise Sauce

  1. Bring all the ingredients for the reduction up to the boil, reduce by ¾ and then pass & reserve.
  2. Place the egg yolks in a large heat proof bowl & add 2 teaspoons of the vinegar reduction then whisk over a pan of simmering water until the mix becomes light & fluffy, being careful as too much heat will scramble the eggs.
  3. Remove from the heat & whisk in the butter adding a few drops at a time creating a smooth glossy sauce.
  4. Finish by seasoning with a squeeze of lemon juice, chopped tarragon leaves & a pinch of salt.
  5. Keep warm ready to serve.