Roasted Rib Eye, Thick Cut Chips

Cook time 1.5 hours
Servings 2-4


1.2kg beef rib eye
100g unsalted butter
100mls canola oil
Salt to season
2kg Kestrel potatoes
4lt oil for frying

Roasted Rib Eye, Thick Cut Chips


For the Rib:

  1. Preheat oven to 180C.
  2. Place grill or pan on very high heat
  3. Season the rib with salt, place some oil in the pan or grill place the rib in the pan grill, cook on each side until you have a dark crust on the rib. (Should be about 2-3 minutes per side)
  4. Place the rib in the oven for 20 minutes then turn over, place back in the oven for another 20 minutes. (or until desired degree of cooking is reached)
  5. Once taken out rest the meat in a warm place for at least 10 minutes

For the Chips:

  1. Cut the potato into thick chip like shapes, approx. 2cm by 7cm
  2. Place the cut chips into a pot of cold water, place on low heat. Do not bring to the boil.
  3. Keep checking the chips until they are just soft but still need to hold their shape. (this will take approx. 20 min)
  4. Strain the chips and allow to dry out in fridge on a cooling rack ( for best results do the day before)
  5. Preheat the fryer or pot of oil to 130 deg, place the chips into the oil for approx. 8 minutes
  6. Take out place on cooling rack and allow to cool.
  7. Finally turn the fryer up to 180 deg and fry until golden brown which should take around 4 to 5 minutes

To Serve:

  1. Carve the rib into thin slices and serve with the thick chips.