Equipment
* optional
Ingredients
For the Steak
- 2 rib-eye steak, well-marbled
- peanut oil, to taste
- 100 ml red wine
- 3 g thyme, picked
- butter
- salt, to taste
- black pepper, freshly ground, to taste
- chips, to serve
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1092 kcal
- Protein
- 66 g
- Carbohydrates
- 22 g
- Fat
- 83 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 621 mg
- Saturated Fat
- 33 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 15 mg
- Potassium
- 1069 mg
- Calcium
- 50 mg
- Iron
- 7.1 mg
- Magnesium
- 22 mg
- Phosphorus
- 77 mg
- Zinc
- 16.5 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 1.7 mg
- Folate
- 10 mcg
- Water
- 77 g
Sources: USDA FoodData Central
Method
Remove the steaks from their packaging and place them on a plate. Season generously on both sides with fine sea salt. Allow the steaks to come to room temperature for at least 30 minutes, and up to 1 hour.
Heat a thin layer of peanut oil (or other high-heat oil) in a heavy-based frying pan over high heat until it begins to shimmer and is almost smoking. The pan must be very hot to achieve a good sear.
Sear the steaks in the hot pan for 1 minute per side to create a dark golden-brown crust. Continue to cook, turning the steaks every 1-2 minutes, until they reach your desired doneness:
Remove the steaks from the pan and place them on a warm plate. Allow the steaks to rest for 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
Pour the red wine into the hot pan used for the steaks. Scrape the bottom of the pan with a spatula to loosen any browned bits (fond). Add any resting juices from the plate to the pan. Add the thyme leaves and butter and cook, stirring frequently, until the butter is melted and the sauce has slightly thickened (about 2 minutes).
Season the red wine sauce with salt and freshly ground black pepper to taste. Serve the rested steaks with chips (if using) and pour the sauce over the top.
Chef's Notes
- Choose a well-marbled rib-eye steak for the best flavor and tenderness.
- Use a cook's thermometer to ensure your steak is cooked to the perfect doneness.
- Don't overcrowd the pan when searing the steaks. If necessary, cook them in batches.
- For an even better crust, pat the steak completely dry with paper towels before seasoning and searing.
Storage
Refrigerator: 3 days — Store leftover steak in an airtight container.
Freezer: 3 months — Wrap steak tightly before freezing.
Reheating: Reheat steak gently in a pan with a little butter or in a low oven until warmed through. Reheat sauce on stovetop.
Troubleshooting
Steak is tough.
Cause: Overcooked or wrong cut of meat.
Fix: Cut the steak thinly against the grain. If the wrong cut of meat was used, there is no fix - braising the steak could make it slightly more tender.
Prevention:
Steak is dry.
Cause: Steak was overcooked.
Fix: Slice the steak thinly and serve with the red wine sauce or a pan sauce.
Prevention:
Sauce is too thin.
Cause: Insufficient cooking/reduction time.
Fix: Continue reducing the sauce over medium-high heat until it reaches desired consistency or add a cornstarch slurry.
Prevention:
Cultural Context
The concept of steak and chips is an English pub classic, though variations exist globally. This recipe focuses on refining the classic. The red wine sauce is a traditional French accompaniment, adding sophistication.
