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Ribeye Steak and Chunky Chips

The old pub classic steak and chips

  • Preferred menu selling price: £21.35
  • Skill: 3 Eggs
  • Recipe Type: Plated Spec
  • Preparation Time: 10 minutes
  • Service Time: 5 - 15 minutes (dependant on cooking degree)
  • Perfect For: Bar Food, Main Courses


This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Deep fat fryer
Char grill
Oven tray
Sauté pan
Brown chopping board


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Sub-recipe Allergens

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PreparationRibeye steak and chips

  • Mushrooms – Wash, dry, chop into 1.5cm slices
  • Thyme – Pick leaves, discard stalks
  • Tomato – Slice in half side to side, season with a little salt and pepper and a half the thyme leaves
  • Steak – Season with salt and pepper
  • Char grill – Heat on a high flame
  • Oven – Pre heat 180°c
  • Deep fat fryer – 170°c


  1. Place the tomatoes on the oven tray and place in the oven
  2. Place the steak onto the hot char grill after 1 minute turn it 90° so you get a perfect criss cross pattern
  3. Repeat on both sides (The cooking time will depend on thickness and the desired cooking degree)
  4. Once the steak is cooked to just below your desired cooking degree take it off the char grill and allow it to rest
  5. Heat up the sauté pan with the oil in once hot add in the butter, once melted add in the mushrooms, thyme and a little salt and pepper allow to cook moving regularly, once ready set aside ready to plate
  6. Place the chips in the deep fat fryer and cook until hot and golden
  7. By this point the steak should be well rested, place all the components on the plate
  8. Ready to serve
  9. If you have selected a sauce to go with this from the drop down above, follow the recipe provided

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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