Here it is: every good chef’s pride and joy, the main event, a thing of absolute beauty – the perfect steak. In this recipe, I’ll teach you how to master the art of cooking steaks the right way.
— 1 sirloin, rib-eye or t-bone steak, about 350g
— salt and freshly ground black pepper
— vegetable oil
— a few sprigs of fresh thyme
— 2 cloves of garlic, chopped
— 1 tablespoon butter
— Dijon mustard
— triple cooked chips
1. Take the steak out of the fridge 30 minutes before you want to cook it to allow it to come up to room temperature.
2. Preheat the oven to 170°C.
3. Season the steaks well with salt and pepper. Drizzle a small amount of vegetable oil into a frying pan on a high heat. When the oil starts to smoke, add the steak and sear on high heat for 2 minutes on one side. Using a tongs or other long-handled implement, sear the side sides of the steak for about 30 seconds per side. Flip it over and sear the other side for a further 2 minutes, then add in the thyme, garlic and butter.
4. Once the butter starts foaming, baste the steak with it for 1 minute, then remove the steak to an oven-proof plate or dish and put in the preheated oven for 3 minutes. Remove and let the steak rest, tented with tin foil, for 8 minutes.
.5 Slice and serve with some Dijon mustard and triple cooked chips.
CHEF’S NOTE: Don’t be shy when you’re seasoning your steak. A lot of the salt will be lost in the pan when you’re frying, so add a little more seasoning than you think you’ll need.
Triple Cooked Chips
Life is too short to be eating soggy potatoes. That’s why I always cook my chips three times for maximum crispiness.
— 2 litres vegetable stock, hot
— 5 Maris Piper potatoes, peeled and cut into skinny chips
— 1–2 litres vegetable oil
— sea salt
1. Line two baking sheets with kitchen paper.
2. Bring the stock to the boil in a large pot. Add your chips and boil for 2 minutes. Strain the chips and return them to the pot, letting them steam dry so they’re nice and fluffy.
3. Heat the oil in your deep fat fryer to 140°C – you will need about 2 litres depending on the size of your fryer. If you don’t have a deep fat fryer, you’ll need a thermometer or temperature probe, a deep saucepan and about a litre of vegetable oil – your pot should be no more than one-third full.
4. Fry the chips for 5 minutes, then remove to your lined baking trays. Allow the chips to cool for a few minutes, then turn the heat up so the oil reaches 180°C and return the chips to the fryer. Cook until golden brown and crispy, about another 5 minutes.
5. When they’re ready, transfer the chips to the lined baking sheets. Season generously with sea salt and serve.
Enter the comfort zone with Daniel Lambert’s delicious and playful recipes. Sometimes all we want for dinner is golden, crunchy and moreish, so whether it’s Salt and Chilli Chicken for Friday-night dinner, Irish-style Potato Nachos for when friends come over, or Cheeseburger Tacos if you fancy something new, Daniel Lambert has you covered.
Daniel Lambert is an Irish award-winning chef, who has worked in the professional restaurant industry as senior chef staff for over seven years. He rose to stardom by sharing quick and snappy cookery videos on TikTok, and his channel has since amassed over 315k followers. This is his first cookbook.
www.chefdaniellambert.ie | @chefdaniellambert
Lush by Daniel Lambert is published by Harper Collins and is available to buy now.
Photography by Leo Byrne | Food styling by Charlotte O’Connell and Clare Wilkinson.