Sizzling steak and chips

Place a large roasting tray on the middle shelf of the oven.

Pre-heat the oven using the frozen chips setting or the true fan/bottom heat and grill setting (210 - 220c)

Once pre-heated put the chips in the roasting tray in a single, even layer.

Cook the chips for the time indicated in the instructions on the bag.

Turn the chips halfway through the cook using tongs.

Once cooked put the chips in a large bowl and season to your taste.

Take the steak out of the fridge 20 minutes before cooking.

Set your hob extractor fan to maximum.

Put a good quality frying pan on the hob and get it hot enough so it just starts to smoke.

Brush a small amount of cold-pressed rapeseed on both sides of the steak.

Season both sides of the steak with salt.

Put the steaks onto the smoking hot frying pan and gently hold flat with a spatula for ten seconds so the steak remains flat.

Leave for 2 - 4 minutes until the steak is nicely caramelised and has a good "crust".

Turn the steaks and repeat the process.

Turn the heat down to low.

If using butter or herb butter add it now as the residual heat will melt it and make it foam so you can baste your steaks for a minute or two.

Rib-eye is best served just below medium to medium (to allow the fat to render down properly for maximum flavour).

If you have a digital food probe:

Put the point of the probe into the middle of the thickest part of the steak

Look for the following temperature:

Rare: 30-51C

Medium/rare: 57-63C

Medium: 63-68C

Well done: 77C +

(Andrew recommends cooking a ribeye steak to medium/rare)

If using the hand test:

Press the tips of your ring finger and your thumb together

With the 1st finger of the other hand press it into the fleshy part below the thumb and ring finger - this is medium  

Using the middle finger lets you know what medium rare should feel like

Resting the steak:

Rest the steaks somewhere warm for 5 - 10 minutes before serving (do not cut the steaks before you have rested them)

Heat a frying pan to medium-high heat.

Brush and loose dirt off the mushrooms (do not wash them).

Cut the stem level with the side of the mushrooms.

Brush a little cold-pressed rapeseed oil on both sides of the mushroom and put them stem side down in the frying pan.

Cook for 3 - 5 minutes then turn them stem side up (this means any juice released stays inside the mushrooms).

Cook until tender.

Heat a frying pan to medium-high heat.

Brush the tomatoes on the vine with a little cold-pressed rapeseed oil.

Put them in the frying pan and cook them until they caramelise on the lower half.

Take them out of the frying pan and the residual heat will cook them through.

You can also roast them in a small roasting tray in the oven at 180c until they done.