Jul 14 2026
Restaurants›The Coach House Restaurant›Steak & Chips Recipe

Steak & Chips Recipe

Inspired by The Coach House Restaurant
Time45m
Serves2

8oz ribeye steak served with chips and peppercorn sauce

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Ingredients

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Steak

Chips

Peppercorn Sauce

Method

Steak Preparation

  1. 1

    Season the Steak

    Sprinkle the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes before cooking.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, place the steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from skillet and let it rest for at least 5 minutes before slicing.

Chips Preparation

  1. 3

    Cut the Potatoes

    Peel the potatoes and cut them into thick strips to form chips.

  2. 4

    Fry the Chips

    Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove and drain on paper towels. Season with salt to taste.

Peppercorn Sauce Preparation

  1. 5

    Sauté Shallots

    In the same skillet used for the steak, melt butter over medium heat. Add chopped shallots and cook until softened, about 2-3 minutes.

  2. 6

    Add Cream and Broth

    Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer for 5 minutes until slightly thickened.

  3. 7

    Add Peppercorns

    Crush the black peppercorns slightly and add them to the sauce. Simmer for another 2-3 minutes. Season with salt to taste.

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