Ribeye steak with chips is the British steak-frites night when you want marbling and a proper crust. Pan-sear Rib-eye Steak 2x 6oz in a smoking-hot pan, rest well, and pile chips beside. Shop Ribeye Steaks and Buy Steaks Online when you want butcher ribeye, not thin supermarket cuts.
Ingredients
- 2 × 6oz ribeye steaks, room temperature
- 1 tbsp oil with a high smoke point
- 30g butter + 2 garlic cloves, smashed
- Thyme or rosemary sprigs
- Salt and cracked black pepper
- Oven chips or 600g Maris Piper for hand-cut chips
- Optional: blue cheese crumb or peppercorn sauce
Method
- For chips: cut potatoes, rinse, dry, toss in oil and salt; roast at 220°C (fan 200°C) 30–40 minutes, turning once.
- Pat steaks dry and season heavily. Heat a heavy pan until smoking. Add oil, then steaks. Sear 2–3 minutes without moving.
- Flip, add butter, garlic and herbs. Baste 2–3 minutes more for medium-rare (about 52–55°C), or cook longer to preference.
- Rest under foil for 5–8 minutes. Slice against the grain if sharing.
- Serve with chips and spoon over resting juices — add blue cheese if you fancy.
Batch steak nights? Ribeye Steaks 8x6oz fills the freezer. Browse Buy Steaks Online for sirloin and rump too.
