VMLIFE

FASHION, FOOD, SPORT, LIFESTYLE, AND MORE...

Ribeye Steak & Chips Recipe

 

With Father’s Day just around the corner why not treat that special man in your life, and show just how much you appreciate them by making the ever popular and very manly Steak & Chips Recipe.

And seeing as though we are in the middle of June why not use a barbeque to cook it on – do it dirty style!

You can cook it to perfection just the way he likes it, and with their stunning flavour and a lovely charred edge Ribeye Steak & Chips is sure to be a winner and an ideal way to show your gratitude and celebrate your Dad.

Ribeye Steak & Chips Recipe

Ingredients:

* Aged ribeye steaks (get at least 28 day aged steaks if you can, they are more expensive but the difference is worth it)

For the baste:
* 1 fresh chilli
* 1 garlic clove
* Pinch of parsley
* Pinch of chives
* Tsp salt
* Tsp pepper
* 40g butter

For the chips:
* Organic potatoes cut into 1/2 cm slices
* 1 tbsp coconut oil

For the side salad:
* Baby leaf salad
* Vine tomatoes
* Balsamic vinegar
* Hemp oil

 

 

Instructions:

1. Take your steaks out of the fridge and leave them to come up to room temperature.
2. Meanwhile, light up your bbq and bring it up to 200C.
3. Throw the chips into a pan of boiling water for 5 minutes. When done, drain and pat dry.
4. Add the coconut oil to a large bbq proof ceramic dish, and place on the bbq to heat up. When it’s hot, add the potatoes and season with salt and pepper.
5. Place on the bbq with a ceramic plate underneath – cooking the chips indirectly.
6. After 20 minutes, shake the dish to move the chips around and place back on the grill.
7. To make the baste, add all the ingredients to a mixer.
8. When the chips are beginning to turn golden, throw your steaks onto the hot coals and close the lid.
9. After 3 minutes, turn the steaks over knocking off any charcoal chunks. Brush the marinade on top of the steaks and close the lid. (This is have the steaks medium rare, so adjust your timing accordingly)
10. 3 minutes later they should be done, then leave to rest in a warm place for at least 10 minutes.
11. When the chips are golden take them off the bbq.
12. To serve, throw a handful of baby leaves and some sliced tomatoes onto each plate. Add a steak and chips and drizzle a little balsamic/hemp oil mix on the salad. (Add any remaining marinade if you want extra flavour)

For this and more great recipes please head on over to butterwouldntmelt.com