Rib-eye steak with chunky chips

One of my favourite dishes of all time is steak and chips. While not the most adventurous dish out there, it is certainly one of the most tasty and universally appreciated. Despite becoming more mainstream, steak is still a treat. Reserved for special occasions, dinners out or for when someone is coming for dinner. Regardless of the why, this rib-eye steak with chunky chips is a real crowd pleaser.

We serve a lot of rib-eye here at The Stone Grill as it is a versatile steak that lends itself well to multiple cooking methods and servings. Deliver it with a sauce or without, seasoned or not, it still delivers a tasty dish every time!

Rib-eye steak with chunky chips recipe

This rib-eye steak with chunky chips dish is served with vine tomatoes. It doesn’t need anything else but can of course be served with a glaze or sauce as you see fit.


  • 2 rib eye steaks
  • 1 sprig of fresh thyme
  • vegetable oil
  • sea salt
  • cracked black pepper
  • 4 vine tomatoes
  • 500g of Maris Piper potatoes
  • vegetable oil, for deep frying


  1. Cook the vine tomatoes first. Place them in a roasting tray and cover with salt, pepper and the thyme. Cook at 50C for two hours. Time it so they are ready five minutes before the steak.
  2. Peel and slice the potatoes into chunky chips. Add them to a pan of cold water and season with salt. Cook until the water just boils and then drain. Allow to cool.
  3. Set your fryer or frying pan to 140C and cook the chips until golden brown.
  4. Rub the steak with a little vegetable oil, season with salt, pepper and thyme.
  5. Heat a pan until smoking and add the steaks. Cook until they are done to your liking.
  6. Allow the steak to rest for five minutes before serving.
  7. While the steak rests, cook the chips again at 190C until crisp. Drain and season with sea salt.
  8. Serve together with the tomatoes and steak. Add a side salad if you like.

This recipe is simple but takes good timing. You ideally want the tomatoes to finish cooking just as the steaks rest to allow them to cool slightly but not go cold. Then you flash fry the chips again until they are crisp and golden brown and bring everything together.

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