If you're looking for a reliable method for entrecôte steak and twice-cooked chips, this is it. A perfect crust, crispy golden chips, clear timings, and exact temperatures—a restaurant finish at home without the fuss.

Entrecôte steak, twice-cooked chips, and a rich pan sauce — simple, classic, and satisfying

Time

Prep: 15 mins • Cook: 20–25 mins • Rest: 5–7 mins • Serves: 1

Ingredients

• 1 entrecôte steak (250–300g), brought to room temperature
• 300g Agria, Lady Amarilla, or Monalisa, peeled if you prefer
• Vegetable oil for frying (enough for deep frying)
• 1 tbsp vegetable oil for tossing chips
• 15g unsalted butter
• 1 garlic clove, lightly crushed
• 1 sprig thyme (optional)
• Sea salt and freshly ground black pepper

How to Cook Entrecôte Steak and Twice-Cooked Chips

1. 1. Prepare potatoes — Parboil potatoes for 6–8 minutes until just tender. Drain, cool slightly, then cut into chips.
   2. Chill chips — Toss chips in 1 tbsp oil, spread them on a tray and chill in the fridge for 15 minutes to dry; this helps them crisp.
   3. First fry blanch — Heat oil to 140°C. Fry chips for 6–8 minutes until pale and soft. Drain on kitchen paper and rest.
   4. Preheat oven and pan — Preheat oven to 200°C (fan 180°C). Heat a heavy frying pan until very hot.

Use of the oven

When cooking entrecôte steak and twice-cooked chips, preheat the oven to 200°C (fan 180°C) while you do the first fry. If you want to hold the steak without continuing to cook it, use a low‑heat hold of 60–80°C and tent the steak loosely with foil while you finish the chips. Start preheating during the first fry or while chilling the chips. If you prefer not to use the oven, rest the steak on a warm plate and serve immediately after the second fry.

1. Sear steak — Pat the steak dry and season with sea salt and pepper. Add a little oil to the hot pan and sear the steak for 2–3 minutes per side for medium‑rare (for a 2–2.5 cm steak). In the last minute, add 15g butter, the crushed garlic and thyme and baste.
2. Rest steak — Transfer the steak to a warm plate and rest 5–7 minutes.
3. Second fry finish chips — Heat oil to 180°C and fry chips for 3–4 minutes until golden and crisp. Drain and season immediately.
4. Serve — Slice the steak against the grain and serve with the chips.

Target Internal Temperatures

• Rare: 50–52°C
• Medium-rare: 54–57°C
• Medium: 60–63°C

How to Tell the Pan Is Hot Enough

Preheat the pan on medium‑high for 2–4 minutes. A flick of water should dance across the surface; better yet, add a teaspoon of high‑smoke‑point oil and wait for it to shimmer. When the oil gives off a faint wisp of smoke, add the steak — you should hear a loud, steady sizzle.

The secret to great entrecôte steak and twice-cooked chips is twofold — a screaming hot pan for the steak and the double-fry method for the chips.

Tips

These tips will help you get the best results from your entrecôte steak and twice-cooked chips every time.

• Use a thermometer for precision; it removes guesswork.
• Dry potatoes thoroughly before frying to reduce splatter and improve crisping.
• Rest the steak to keep it juicy; resting also evens the internal temperature.
• Use a heavy pan (cast iron) for the best crust; avoid nonstick for high‑heat searing.
• If you don’t have a thermometer, look for a loud, steady sizzle when the steak hits the pan and a pale, soft chip after the first fry.

“Sear for a deep crust; rest for a juicy centre — twice‑cooked chips finish the job.”