This steak and chips recipe pairs succulent steak with crispy, golden-brown chips (fries). With simple ingredients and easy techniques, you can recreate this restaurant-quality meal in the comfort of your own kitchen. Here’s how to make it.
Ingredients
- 2 ribeye steaks, about 8 ounces each, at room temperature
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 large potatoes, peeled and cut into thick chips (fries)
- 2 tablespoons vegetable oil
- Optional garnishes: chopped fresh parsley, garlic aioli, steak sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat the ribeye steaks dry with paper towels and season generously with salt and black pepper on both sides.
- Heat the olive oil in a large skillet or frying pan over high heat until smoking hot. Carefully add the steaks to the pan and sear for 2-3 minutes on each side until well browned.
- Transfer the seared steaks to the prepared baking sheet and roast in the preheated oven for 5-7 minutes for medium-rare, or until cooked to your desired level of doneness. Remove the steaks from the oven and let them rest for 5 minutes before slicing.
- While the steaks are roasting, prepare the chips (fries). Place the cut potatoes in a large bowl and toss with vegetable oil until evenly coated.
- Spread the potato chips in a single layer on the lined baking sheet, making sure they are not overcrowded. Season with salt and black pepper to taste.
- Bake the potato chips in the preheated oven for 25-30 minutes, flipping halfway through cooking, until they are golden brown and crispy. Once the steaks have rested, slice them against the grain into thick slices. Serve your food hot, garnished with chopped fresh parsley and accompanied by garlic aioli or your favorite steak sauce on the side.
