Rib-eye steak with oven chips

Matt Tebbutt tops off the perfect steak with a madeira and garlic sauce and thyme-sprinkled chips
By Matt Tebbutt
Rib-eye steak with oven chips
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the oven chips

  • 6 large Maris Piper or Desiree potatoes
  • 3-4 tbsp olive oil
  • 6-8 sprigs thyme, leaves only

For the steak

  • 4 x 250g rib-eye steaks, aged for at least 5 weeks, or 1 whole rib-eye cut into individual steaks
  • 1 tbsp olive oil
  • 100 ml madeira
  • 30 g butter
  • 2 cloves garlic, crushed
  • 4 sprigs thyme


1. For the oven chips: preheat the oven to 190C/170C fan/gas 5. Boil the potatoes in a large saucepan of salted water for about 15 minutes, or until just tender but not completely cooked. Drain.

2. Cut the potatoes lengthways into quarters and transfer to a roasting tin. Toss with the olive oil and thyme and season generously with salt and black pepper.

3. Transfer to the oven to roast for 20-25 minutes, or until crisp and golden.

4. For the steak: while the potatoes are roasting, heat a large, heavy-based frying pan over a high heat.

5. Rub the steaks with the olive oil and season with salt and black pepper. Place the steaks in the pan and cook for about 3 minutes, without moving, or until a golden-brown crust has formed. Turn the steaks and cook for a further 2 minutes for rare, or until cooked to your liking.

6. Remove the pan from the heat and pour in the madeira to deglaze. Stir in half of the butter and the crushed garlic and spoon the sauce over the steaks. Top each steak with a small knob of the remaining butter and a sprig of thyme, cover the pan and set aside to rest in a warm place for 10 minutes.

7. Serve the steaks with the sauce and oven chips.

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