Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.
👩🏻🍳 Why make this recipe
Cooking steak can sometimes feel like a guessing game. Is it cooked? Is its pink inside? Will it still be juicy? How long should it rest for? So many things to worry about that it may seem easier to just not cook steak at home. However, cooking steak and chips for that special night in at home needn't be so stressful.
This simple steak and chips recipe will take you step by step through cooking steak to exactly how you like it. Find out how to prepare, cook and rest the steak so that you can be confident you will slice into a perfectly pink and juicy steak when its time to tuck in. Plus make your own homemade chips to serve up along side your perfect steak.
🥘 Ingredients
To make this homemade steak and chips recipe you will need:
Ingredient notes
Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.
Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.
Garlic: Optional but adds great flavour to the meat
Butter: I highly recommend using butter in this recipe, which not only adds great flavour but also clings to the steak and gives it a juicy shine.
🔪 Step by step instructions
Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).
- Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
- Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the steaks.
- Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
- Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
- Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.
💭 Expert tips
- Steaks at room temperature: Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
- Cooking times: For medium-rare cook for 3-4 minutes on the first side then turn and cook for 2-3 minutes on the second side. Check the firmness of the steaks by pressing on the meat with your finger. The firmer the meat the more cooked in the middle. For rare cook for 2 minutes on each side and for well done cook for 6 minutes on each side. Continue to check firmness whilst cooking. Cooking times may vary slightly depending on the thickness of the steak.
- Butter: Add the butter to the pan after flipping the steaks and allowing the pan to seal the meat on the second side. Add the garlic to the butter as its melting so that the garlic starts to cook and turn brown.
- Baste: Spoon the melted butter and garlic over the top of the steaks as they cook on the second side. This will cook the garlic butter favour into the steak and give it a lovely shine.
- Potatoes: Use floury potatoes for the chips and slice into similar sizes so that they cook evenly.
- Chips: line the baking tray with greaseproof paper to help stop the chips from sticking during cooking. Turn the chips during cooking to stop them from sticking to the tray and to ensure even colouring.
❓ Frequently asked questions
When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).
Steak should to be cooked when you want to eat it and not before. It should also be given all the time and attention it needs. But really it doesn't need that long, 15 minutes max and you have yourself a beautiful steak. The recipe below gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat.
For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.
As well as serving this pan fried steak with an easy garlic butter and some delicious hand cut chips or Foil Pack Potatoes, I also love to serve with grilled mushrooms or green bean almondine.
🍖 Other steak recipes:
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
Steak and Chips
Equipment
- Large mixing bowl
- Baking tray
- Meat board
- Tongs
- Griddle pan
Ingredients
For the chips:
- 2 large floury potatoes (500g)
- 1 tablespoon olive oil
- Pinch of salt and pepper
For the steak:
- 2 Rump steaks
- 2 tablespoon olive oil
- Salt to season steaks
- 40 g cubed butter
- 2 garlic cloves peeled and gently crushed with the flat side of a knife
Instructions
- Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).
- Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
- Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the meat.
- Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
- Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
- Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.
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