Rib-eye steak with pommes allumettes and truffle salt

I’m sure Sue’s not alone in plumping for steak and chips as her desert island dish. What could be better?

Serves 2

2 thickly cut rib-eye steaks

2 large potatoes – maris piper or king edwards

A handful of Maldon salt

A good grating of fresh black truffle

1 litre of vegetable oil

Pepper

Oil

- Peel the potatoes and chop into thin matchsticks. Soak in cold water for an hour or two to remove excess starch, then drain and pat thoroughly dry.

- Pat the steaks thoroughly dry, then rub with oil, salt, and pepper. Preheat a chip pan or a saucepan of oil to about 180C. A bit of bread should sizzle on impact and go brown in under 30 seconds.  Grill the steak in a hot pan for 3-4 minutes on each side, then remove to a warm place to rest. Carefully drop the dry potatoes into the oil and fry for 4-5 minutes until crisp and golden.

- Meanwhile, mix a handful of Maldon salt with freshly grated black truffle. Remove the chips to kitchen paper and add a good pinch of the truffle salt.

- Serve the truffled chips with the steak.