Prime-rib steak and Parmesan-dusted chips

Recipes and styling by SARAH DALL Photographs by HENK HATTINGH

Prime-rib steak and Parmesan-dusted chips

Serves: 2
Cooking Time: 45 minutes

Ingredients

  • 100g softened butter
  • 30ml (2 tbsp) fresh parsley, finely chopped
  • 500ml (2 cups) sunflower oil, to deep-fry
  • 2 x 350g thick-cut beef prime-rib steaks, on the bone
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) canola oil
  • 15g butter
  • 3 sprigs fresh rosemary
  • 4 medium potatoes, peeled, cut into
  • chips and immersed in cold water
  • 50g Parmesan, finely grated
  • lemon wedges, to serve

Instructions

1

Mix together the 100g softened butter and parsley and refrigerate to set.

2

Heat the sunflower oil in a deep-fryer or deep pot to 180°C.

3

Season the steaks. Heat the canola oil and 15g butter in a large frying pan over high heat, add the steaks and fry, 5 minutes. Turn them over, add the fresh rosemary and fry for a further 5 minutes for medium rare, or until done to your liking. Remove from pan and set aside to rest.

4

Drain, dry and flash-fry the chips in the hot sunflower oil for 2 minutes. Set aside on paper towel. Bring the oil back to temperature and fry the chips for a second time until golden brown and crisp. Remove from oil and drain on paper towel. Sprinkle over the Parmesan and season to taste.

5

Remove the herb butter from the fridge and roll into balls. Plate the steak and chips and top with butter balls. Serve with lemon wedges for squeezing.

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