Use a deep fryer for this recipe, or fill a stockpot with at least 3 inches of oil so that the potatoes will fully submerge in the oil as they fry.
1 large russet potato
Salt and pepper, to taste
1 10-ounce ribeye steak, fat trimmed and frozen overnight in an airtight container
High-heat oil, such as peanut, for frying
1 bunch fresh thyme, leaves only
- Use a mandoline or sharp knife to thinly slice the potato; place the slices into a bowl filled with cold salted water.
- Using a sharp knife, thinly slice the frozen steak into strips, and place them on a sheet of wax paper. If the steak starts to thaw, then return it to the freezer.
- With the tip of the knife, make 6 horizontal cuts down the length of each slice of potato. Weave the frozen slice of steak into the potato, and dust it with salt and pepper. Place the chips on a sheet of wax paper, and keep them in the freezer until you're ready to cook.
- Heat the oil to 370°F. Working in batches, deep-fry the chips until they are golden brown. Lay them on a paper-towel-lined baking sheet to drain excess oil.
- While they're still hot, give the chips a second dusting of salt and pepper. Garnish with fresh thyme leaves.
- North American
- 2-3 dozen chips