Hayden's mouthwatering steak, eggs and chips recipe

Steak, Eggs and Chips                                                                                                  

This dish is perfect for any hungry guy or girl (I know my little sister would kill for a lunch like this) and especially fitting after a long surf.

Serves: 4

What’s in it:

FOR THE STEAK

4  THICK CUT RIB EYE STEAKS ON THE BONE

GRAPESEED OIL

SALT / PEPPER

FOR THE EGGS

4  FRESHEST BEST EGGS YOU CAN GET

WATER

2 TBS WHITE VINEGAR

Putting it together:

1. First step is to follow the recipe for the best chips and aioli, as these can be prepared before hand. Get them underway and then you will be ready to get on with cooking your steak.
2. For the steak, you want a beautiful thick cut rib eye on the bone, I buy mine in a big rack and butcher it down so I can have it just how I like it, but if its easier get your butcher to do this, make sure the bones are frenched and the meat is trussed so that its perfectly round and even thickness so it cooks perfectly. Cover the steak with oil and season with salt and pepper.
3. Preheat your oven to 180^oC. Heat an oven proof frying pan until it is smoking hot, add your steak and caramelise well for 2-3 minutes each side. Place the whole pan with the steak into the oven and cook for four minutes, flip and cook for a further four minutes (cooking time will vary depending on the thickness of your steak and obviously your personal taste).  Allow the steak to rest.
4. While the steak is resting quickly poach the eggs in boiling water (don’t forget to add the vinegar) that is at a gently rolling boil. Cook for three minutes or so that the yolk is still runny in the centre.
5. Bring all your elements together on individual plates or a big sharing board.  Serve with a little green salad and enjoy.

Aïoli

What’s in it?

2 EGG YOLKS

2 GARLIC CLOVES, FINELY CHOPPED

1 TSP DIJON

PINCH SALT

250ML GRAPESEED OIL

SQUEEZE LEMON JUICE

Putting it together:

1. Add to a food processor (or mortar and pestle if your going old school) the egg yolks, garlic, Dijon and salt, process well until combined.
2. While still processing or stirring vigorously with the pestle slowly add the oil a drop at a time to begin with to start off the emulsification, as the mayonnaise begins to form pour the oil in a thin steady stream until you have a thick and creamy mayonnaise. Add a small squeeze of lemon to taste.
3. Transfer to a bowl or piping bag depending on what you have planned for your beautiful aioli.

THE BEST CHIPS

What’s in it?

8 LARGE  RUSSET POTATOES

2 ½ L  WATER

2L VEGETABLE OIL

SEA SALT FLAKES

Putting it together:

1. Cut chips from the potatoes, either a rough cut or 1.5cm by 1.5cm batons, wash well under running water for a 1-2mins to remove any excess starch.
2. Bring the water to the boil in a large pot and add a good pinch of the salt to the water along with the cut chips. Cook the chips with the water just bubbling away gently for 10-12 mins or until the chips are on the verge of falling apart (this step is crucial). Gently place on a wire rack and into the fridge until the chips are cold and dry, you could do this step the day before.
3. Fill a deep fryer or large wok or pot with the oil and heat to 130^oC. Fry the chips off in small batches for approx. 8 minutes or until a very pale crust forms.  Drain on paper towel and allow to dry and cool, chips can again be put in the fridge to dry out fully.
4. Heat oil to 180^oC and fry the chips in batches until they are golden and very crisp. Drain on paper towel and season well with sea salt.
5. Chips are now ready to be eaten however you may desire.