Ribeye, homemade triple cooked chips and roasted chilli peas by Jenny L

 

Ribeye, Homemade Triple-Cooked Chips and Roasted Chilli Peas

By Jenny L

There are meals that impress, meals that comfort, and meals that somehow manage to do both at once. For me, a perfectly cooked ribeye steak with homemade triple-cooked chips and roasted chilli peas sits firmly in that rare, wonderful category. It’s the kind of plate that doesn’t need fancy foams or tiny tweezed herbs to feel special. Instead, it relies on confidence, patience, and respect for ingredients that already know how good they can be.

This dish is unapologetically bold. It’s about rich, beefy flavour, crunch that echoes when you bite into it, and a gentle heat that sneaks up on you just when you think you’re done. It’s food that invites you to slow down, pour a drink, and enjoy every element on the plate.

The Power of a Proper Ribeye

If there is a king of steaks, ribeye is a strong contender for the crown. Cut from the rib section of the cow, ribeye is prized for its marbling—the delicate veins of fat that run through the meat. That marbling is not just for show; it’s the secret to ribeye’s unmistakable flavour and tenderness.

When cooked properly, the fat melts into the meat, basting it from the inside. This is why ribeye can be cooked quite simply and still taste extraordinary. It doesn’t need marinades or complicated sauces to hide behind. Salt, pepper, and good heat are enough to let it shine.

Choosing the steak is the first act of care in this dish. I always look for a ribeye that’s at least 2.5–3 cm thick. Thin steaks cook too quickly and don’t allow enough time for a proper crust to develop before the inside is done. Thickness gives you control, and control is everything when cooking steak.

Bringing the steak to room temperature before cooking is another small step that makes a big difference. Cold meat straight from the fridge will cook unevenly, often leaving the centre underdone while the outside overcooks. Letting the steak rest out of the fridge for 30–45 minutes helps ensure even cooking and a juicier result.

Seasoning: Less Is More

One of the most common mistakes with steak is overcomplicating the seasoning. Ribeye already has depth and richness; piling on spices can mask what makes it special. I season generously with flaky sea salt and freshly cracked black pepper just before cooking.

Salt does more than add flavour—it helps draw moisture to the surface, encouraging that beautiful, caramelised crust we all crave. Pepper adds warmth and complexity without overpowering the beef. That’s it. Simple, confident, and effective.

Cooking the Ribeye

A heavy pan—cast iron if you have it—is ideal for ribeye. It holds heat well and encourages even browning. The pan should be smoking hot before the steak goes in. This initial blast of heat is what creates the crust.

I add a neutral oil with a high smoke point, such as sunflower or vegetable oil, just before placing the steak in the pan. The steak should sizzle immediately. If it doesn’t, the pan isn’t hot enough.

For a medium-rare ribeye, I cook it for around 2½–3 minutes per side, depending on thickness. During the final minute, I like to add a knob of butter, a crushed garlic clove, and a sprig of thyme or rosemary. Tilting the pan and spooning the foaming butter over the steak adds another layer of flavour and helps with even cooking.

Once cooked, the steak must rest. This is not optional. Resting allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Five to ten minutes on a warm plate, loosely covered with foil, is perfect.

Triple-Cooked Chips: Worth Every Step

Triple-cooked chips are a labour of love. They take time, patience, and a bit of planning, but the reward is extraordinary. Crisp, golden exteriors that shatter when you bite into them, and fluffy, cloud-like interiors that soak up seasoning beautifully.

The process is simple in concept, even if it’s a little lengthy:

1. First cook: parboiling

2. Second cook: low-temperature frying

3. Third cook: high-temperature frying

Choosing the Right Potato

The potato matters more than you might think. Floury potatoes such as Maris Piper or King Edward are ideal. They have a higher starch content, which helps create that fluffy interior and crisp exterior.

After peeling and cutting the potatoes into chunky chips, I rinse them briefly to remove excess surface starch, then place them into cold, well-salted water.

First Cook: Parboiling

The chips are gently simmered until they’re just tender—almost on the verge of falling apart. This stage roughens the surface of the potato, creating tiny cracks and edges that later turn irresistibly crisp.

Once drained, the chips need to steam dry completely. Any moisture left on the surface will interfere with frying. I often spread them out on a tray and let them cool completely, sometimes even chilling them in the fridge.

Second Cook: Low-Temperature Fry

The first fry is done at a relatively low temperature, around 130°C. This cooks the chips through without browning them. They should emerge pale, slightly blistered, and firm.

Again, the chips are drained and cooled completely. This cooling stage is crucial; it allows the structure of the potato to set, which is what gives triple-cooked chips their signature texture.

Third Cook: High-Temperature Fry

The final fry is where the magic happens. The oil is heated to around 180–190°C, and the chips are fried until deeply golden and crisp. As soon as they come out, they’re seasoned generously with salt.

The result is chips that are crisp beyond belief, with a soft, fluffy centre that contrasts beautifully with the crunch.

Roasted Chilli Peas: The Unexpected Star

Roasted chilli peas might seem like a small addition, but they bring balance to the plate. Their gentle heat cuts through the richness of the steak and chips, while their crunch adds another texture to enjoy.

Using tinned or pre-cooked peas keeps things simple. After draining and drying them thoroughly, I toss them with olive oil, chilli flakes, smoked paprika, salt, and a touch of garlic powder.

Roasting them at a high temperature allows them to dry out and crisp up, transforming them from something soft and sweet into something bold and snackable. They’re slightly addictive, and I often make extra just to snack on while the rest of the meal comes together.

Building the Plate

Plating this dish doesn’t require fuss. I like to slice the ribeye against the grain and arrange it so the rosy interior is visible. The chips are piled generously alongside, and the roasted chilli peas are scattered over the plate or served in a small bowl.

A final sprinkle of flaky salt and maybe a little chopped parsley or thyme adds freshness and colour. Nothing more is needed.

Why This Dish Works

What makes this meal so satisfying is the balance. The richness of the ribeye is offset by the crunch and salt of the chips. The chilli peas add heat and texture without overwhelming the plate. Every element has a role, and none of them compete for attention.

It’s also a dish that rewards patience. Each step builds on the last, and the care you put into the process shows in the final result. This is not rushed food. It’s intentional food.

A Meal to Remember

Ribeye with homemade triple-cooked chips and roasted chilli peas is the kind of meal that stays with you. It’s perfect for a special occasion, a weekend dinner, or simply a night when you want to cook something properly and enjoy the process as much as the result.

Food like this reminds me why I love cooking. Not because it’s complicated or flashy, but because it brings together flavour, texture, and time in a way that feels deeply satisfying.

Sometimes, the best meals are the ones that don’t try too hard—meals that trust good ingredients and careful technique to do the talking. This is one of those meals.

— Jenny L