• 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.

    ALSO SEE: Steak and Chips with Pepper Sauce

    Steak and Chips with Pepper Sauce

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