Grass Fed Fillet Steak & Triple Cooked Chips Recipe

A perfectly cooked steak with crispy, fluffy chips is one of life's finest pleasures. Here's how to recreate this classic at home and do your wonderful steak justice.

The Perfect Steak, Every Time

Use a thick-bottomed frying pan or cast iron skillet that gets scorching hot and retains heat for a proper crust. Season with sea salt only before cooking — add pepper after to prevent burning. Use grass-fed butter for cooking.

Temperature guide: 45–50°C rare, 50–55°C medium-rare, 55–60°C medium. For average fillet steak: 2–3 mins each side (rare), 3–4 mins (medium-rare), 4–5 mins (medium). Always bring to room temperature first. Rest for 5 minutes before serving.

Triple Cooked Chips — The Why

Triple cooking ensures a crispy, golden outside and soft, fluffy inside every single time. Once you try it, you won't cook potatoes any other way.

Grass Fed Steak and Triple Cooked Chips Recipe

Ingredients: 2 x 200g Grass Fed Dry Aged Fillet Steaks, 4 large Organic Bakers Potatoes, 50g Sublime Butter Béarnaise, salt and pepper, 2 tbsp butter, 1 litre vegetable oil.

Triple Cooked Chips:

1. Peel and cut potatoes into chips 5cm x 1cm
2. Simmer in salted water 8–10 minutes until soft but not cooked through; drain and shake in pan with lid to fluff edges
3. Fry at 150°C in batches 6–8 minutes until golden; drain on kitchen paper
4. While steak rests, fry chips again at 180°C for 5 minutes until crispy; season with salt and pepper

Fillet Steak:

1. Bring steaks to room temperature; season generously with sea salt
2. Heat pan until smoking; add butter and sear steaks 3–4 mins each side for medium-rare
3. Rest 5 minutes; scrape juices from board back over the steak
4. Baste with Sublime Butter Béarnaise and serve with triple cooked chips