Mini Steak And Chips Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature; pat dry with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper. Press seasoning lightly so it adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear steaks

Add steaks to the hot pan without overcrowding. Sear 2–3 minutes on the first side until a deep brown crust forms. Flip and sear the second side 2 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time +/- 1 minute for desired doneness.

Baste with butter

Reduce heat to medium-low, add 2 tablespoons butter, smashed garlic cloves and thyme to the pan. Tilt the pan slightly and spoon (baste) melted butter over the steaks continuously for 30–60 seconds to flavor and finish cooking.

Rest steaks

Transfer steaks to a warm plate and tent loosely with foil. Rest 5 minutes before serving to let juices redistribute.

Prepare potatoes

Wash and peel potatoes (peeling optional). Cut into even batons about 1/2 in (1.2 cm) thick for classic chips. Rinse cut potatoes in cold water to remove excess starch until water runs clear.

Dry and (optional) toss with cornstarch

Drain and thoroughly dry the potatoes in a clean kitchen towel or paper towels. If you want extra-crispy chips, toss the dried potatoes with 1 teaspoon cornstarch until evenly coated.

Par-cook (blanch) - optional for frying

For deep frying: heat oil in a deep pot to 325°F (163°C). Fry potato pieces in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. For oven method: toss potatoes with 2–3 tablespoons oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until golden and crisp.

Season chips

Immediately after frying or roasting, season chips with kosher salt and freshly ground black pepper. Toss to distribute seasoning and sprinkle with chopped parsley if desired.

Plate

Arrange 1 mini steak and a portion of chips on each plate (or two steaks for larger appetites). Spoon any resting juices from the steak plate over the steak.

Garnish & serve

Garnish chips with chopped parsley and provide lemon wedges and steak sauce or aioli on the side. Serve immediately while steaks are warm and chips are crisp.