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1
Take your Maris Pipers or any other fluffy spuds.
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2
Peel and cut your potatoes into chips about as thick as your little finger.
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3
Leave to soak in a bowl of water for as long as possible, overnight if you know you'll be eating chips the following day.
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4
The idea is to draw as much starch from the spuds as possible before cooking.
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5
Take your steak from the fridge and allow to reach room temperature to ensure even cooking.
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6
Begin heating the grill plate or skillet.
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7
Put an enamel plate somewhere to warm.
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8
Dry your chips on kitchen paper.
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9
Cook at 130C (270F) for 2-3 minutes Lift out and allow to cool.
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10
Begin heating the oil to 180-190C.
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11
(360-375F).
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12
While it's heating up, begin cooking your steak
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13
Season and oil both sides of your steak using the groundnut oil.
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14
Cook the steak for 2-2 1/2 minutes each side on a smoking hot cast iron grill plate or skillet.
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15
Test with your finger until it's done to your taste
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16
Remove from the heat and put in the warmed enamel plate to rest for 3 minutes.
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17
While the steak is resting, put your chips in the hot oil until they float and turn golden brown
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18
Finally serve and enjoy
