The perfect rib-eye steak is surprisingly easy to achieve. But you need really good meat, blazing heat and the confidence to know when it’s done. Grass-fed, well-aged beef from a named farm and a named breed, say
The blazing heat could be a barbecue, grill or frying pan, the easiest of which is probably the pan. You just have to be prepared for a bit of splattering: trust me, it’s worth it. And who can resist fresh-from-the-fryer chips? I like them any way at all: classic French fries, matchstick thin, potato skins, fried in beef dripping or goose fat. But most of all I like them as big, fat, rectangular blocks, twice-fried, skin on, then dusted with curry powder and salt. That’s how we served them at The Hoxton Apprentice, a charity restaurant I helped set up to train disadvantaged young people to be cooks. We ate rather more of them than the customers!
© Prue Leith, 2018. Images:© David Loftus, 2018.