Gordon Ramsay\'s Great British Pub Food

SERVES 4

4 boneless rib-eye steaks,

about 200-225g each

sea salt and black pepper

11/2 tbsp olive oil

knob of butter

CHIPS

1kg floury potatoes,

such as Maris Piper or

King Edward

groundnut or vegetable

oil, for deep-frying

SAUCE CHORON

100mllemon and

tarragon hollandaise

(see page 246)

knob of butter

1 shallot, peeled and

finely chopped

1 garlic clove, peeled and

finely chopped

1 large plum tomato,

skinned, de seeded and

diced

184 GRILLS AND SAUTES

Rib-eye steak

with chips and sauce choron

This is one of our most popular items on the pub menus.

A rib-eye steak has a beautiful marbling of creamy fat,

mostly centred on the middle (or the 'eye') ofthe rib steak,

which melts, bastes and flavours the meat as it cooks.

First, prepare the chips. Peel the potatoes and cut into 1-1.5cm wedges.

Add to a pan of cold salted water, bring to the boil, then immediately

take the pan off the heat. Leave the potatoes in the cooking water for

3-4 minutes, then drain well in a colander and leave to dry out.

Heat the oil for deep-frying in a deep-fryer o r other suitable pan to

120°(, Put the potatoes into a chip basket and immerse in the hot oil.

Deep-fry for 5-7 minutes until they are cooked thro I'1h and lightly

golden on the outside. Drain on a tray lined with kitch~ paper.

For the sauce, have the hollandaise ready. Melt the butter in a small

pan and gently sweat the shallot and garlic with some seasoning for

5-6 minutes until soft but not coloured. Add the tomato and cook for

30 seconds. Transfer to a bowl and stir in the hollandaise. Keep warm

by standing the bowl in a pan of hot water; stir occasionally.

Reheat the oil to 1900( and fry the chips for a second time, for 3-5

minutes until golden brown and crisp. Drain on kitchen paper and

sprinkle with salt. Keep crisp in a low oven while you cook the steaks.

Heat a wide frying pan until very hot. Season the steaks well with salt

and pepper. Add a swirl of oil to the pan and fry the steaks for 1V2-2V2

minutes on each side, depending on thickness, until the outside is

nicely browned but the meat is still medium rare. They should feel

slightly springy when pressed. (For medium steaks, cook for a minute

longer.) Transfer to warm plates and rest for a couple of minutes,

before serving, with the chips and sauce choron on the side.