AT A GLANCE
|01||Preheat oven to 200C. Preheat oil in a saucepan to 140C. Deep-fry chips in batches until just cooked (3-5 minutes; be careful as hot oil will spit), drain well, pat dry with absorbent paper. Transfer to an oven tray lined with baking paper and bake until dry (15 minutes).|
|02||Meanwhile, heat a large ovenproof frying pan over high heat, add steaks and cook, turning occasionally, until cooked rare (2-4 minutes each side). Transfer to oven and cook until medium-rare (3-5 minutes).|
|03||For Café de Paris butter, beat ingredients in a bowl to combine, season to taste, set aside.|
|04||Increase oil to 180C. Deep-fry chips until golden and crisp (5-10 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and serve with steak topped with Café de Paris butter.|
Note Onglet steak is also known as hanger steak.