I decided to make a herbed chili-butter to serve on top of the hot steak as I just love the way it melts and oozes it’s way around the plate lending flavour to everything it touches. The herbs & chili also really complimented the fried egg on top of the steak.
I’m not adding the recipe for the chips as I don’t think I need to teach anyone how to fry a chip. What I will say is that I like to leave the skin on the potatoes when I cut the chips and I always allow the cut chips in a large bowl of water to get rid of some of the starchiness and then I drain them and dry them very well with kitchen paper before frying them in very hot canola/sunflower oil. I add a good pinch of Maldon sea salt (the smoked one also works really well here), as they come out of the oil and then serve them immediately with the steak, egg and herbed chili-butter.
For the herbed chili-butter
salted butter, room temperature
mixed herb of your choice (I used Italian parsley, chives & thyme)
finely chopped chili
To make the herbed chilli-butter, simply combine all the ingredients and mix well.
Place on a sheet of cling wrap and roll into a sausage shape. Place in the fridge and allow to chill for 30 minutes before serving.
For the steak & egg
steak of your choice (I used free-range Rib-eye steaks)
salt and pepper to season
extra-large free-range eggs
To make the steak, simply season the steak with salt & pepper and drizzle with some olive oil. Cook in a griddle pan or on the braai (barbecue) until cooked to your preference (I like mine rare-medium rare).
Remove the steaks from the pan/braai and cover with foil. Allow to rest for 5 minutes while you fry the eggs.
Fry the eggs in a hot frying pan until the white is set and the yolk is still oozy.
Serve the steak topped with the fried eggs topped with some of the herbed chilli-butter and a generous portion of hot chips.