100g softened butter
30ml (2 tbsp) fresh parsley, finely chopped
500ml (2 cups) sunflower oil, to deep-fry
2 x 350g thick-cut beef prime-rib steaks, on the bone
Salt and freshly ground black pepper, to taste
30ml (2 tbsp) canola oil
3 sprigs fresh rosemary
4 medium potatoes, peeled, cut into chips and immersed in cold water
50g parmesan, finely grated
Lemon wedges, to serve
1. Mix together the 100g softened butter and parsley and refrigerate to set.
2. Heat the sunflower oil in a deep-fryer or deep pot to 180°C.
3. Season the steaks. Heat the canola oil and 15g butter in a large frying pan over high heat, add the steaks and fry, 5 minutes. Turn them over, add the fresh rosemary and fry for a further 5 minutes for medium rare, or until done to your liking. Remove from pan and set aside to rest.
4. Drain, dry and flash-fry the chips in the hot sunflower oil for 2 minutes. Set aside on paper towel. Bring the oil back to temperature and fry the chips for a second time until golden brown and crisp. Remove from oil and drain on paper towel. Sprinkle the parmesan over and season to taste.
5. Remove the herb butter from the fridge and roll into balls. Plate the steak and chips, and top with butter balls. Serve with lemon wedges for squeezing.
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