Alan Joyce: First class steak and chips

(Based on a Neil Perry recipe)

INGREDIENTS

Four aged beef sirloin steaks (250g each).

Sea salt and freshly ground pepper.

¼ cup extra virgin olive oil.

METHOD

1. Remove the steaks from the refrigerator two hours before you intend to start cooking and season liberally with sea salt.

2. Splash the steaks with olive oil and shake off any excess.

3. Grill the steaks for 2½ minutes on each side (for rare), or until they are cooked to your liking.

4. Place the steaks on a plate, cover with foil and keep near the barbecue so they stay warm, for 10 minutes. Carve each steak into 1 cm-thick slices, then place on plates.

HAND-CUT CHIPS

INGREDIENTS

Vegetable oil

1.2kg Sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water then drained.

Sea salt.

METHOD

1. Heat oil in a deep fryer or large saucepan to 120 degrees.

2. Cook chips, in batches, for five minutes or until cooked through, but not coloured.

3. Drain and cool to room temperature.

4. Raise oil temperature to 180 degrees.

5. Deep fry chips, in batches, for three minutes or until crisp and golden.

6. Drain on absorbent paper, season to taste.

BRW

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