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.
2garlic cloves peeled and gently crushed with the flat side of a knife
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.
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 meat 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.Whats the best steak to use when pan frying? 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!).How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).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.