Good Housekeeping UK

Steak with chips

The classic steak with chips dish is a favourite choice in restaurants and is an easy meal to cook at home too!

By The GH Kitchen TeamPublished: 18 October 1999

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Preparation Notes: plus 30min soaking

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

350 g (12oz) large floury potatoes, such as Maris Piper
Groundnut oil for deep-frying
2 x sirloin or rump steaks, approximately 175 g (6oz) each
Salt and ground black pepper

Directions

1. Step 1
  Peel the potatoes and cut into chips. Soak them in cold water for 30min, then drain and dry well. Heat the groundnut oil to 170°C (350°F) or until one chip rises to the surface as soon as it's dropped in the pan. Fill the frying basket to a quarter full with the chips and cook for 5min or until the chips just begin to colour. Drain and set aside. Repeat with the remaining chips.
2. Step 2
  Season the steaks with plenty of black pepper and cook for 2min each side for rare, 3min each side for medium rare and 5min for well done. Gentle finger prodding is a good method of testing steak - if it feels soft like your cheek, it's rare, if it's firmer like the tip of your nose, it's medium, and if it's more firm like your forehead, it's well done.
3. Step 3
  Meanwhile, increase the heat of the oil for the chips to 190°C (375°F), then return the precooked chips in batches to the fryer and cook for 5min or until golden brown and crisp. Drain well on kitchen paper and season with salt and pepper. Serve the steaks with the chips, Dijon mustard and a crisp green salad.
4. Step 4
  For a creamy sauce to serve with the steaks, remove them from the pan, add 150ml (1⁄4 pint) double cream, then crumble in 125g (4oz) Roquefort cheese and stir over a low heat until it’s melted. Pour the sauce over the steaks before serving.
  
  Try more of our favourite steak and chips recipes:
  
  Steak and chips
  
  Peppered steaks with caper and olive butter
  
  You may also want to try:
  
  Quick steak supper

Best cut

Choose robust sirloin or rump steaks for grilling as they have more flavour than fillet.

Make sure the meat is fresh, marbled and has a creamy coloured fat.

Allow the meat to come to room temperature before you cook it.

For best results, let the meat settle in a warm place for 5min before serving.

Per Serving:

Calories: 669
Total carbs: 26 g
Total fat: 14 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time