Garlic butter steak and chips tossed in garlic butter with scallops

The full recipe can be found at Yummy Lummy.

Ingredients

• Eye fillet steak
• Iodised rock salt
• Black whole peppercorns
• Garlic powder
• Butter
• Garlic
• Dried oregano
• Scallops

• McCain frozen chips
• Butter
• Garlic

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Instructions

Garlic butter

• Get the butter to room temperature.
• With a fork mix in the crushed garlic and dried oregano.
• Form a disc in the bottom of a bowl and refrigerate until it’s time to plate up.

Sous vide steak

• Remove the steak from the packaging.
• Trim the fillet and bind the muscle fibres with some cooking twine.
• Grind some rock salt and whole peppercorns in a mortar with a pestle. Once the salt and pepper have been coarsely ground add in some garlic powder and mix.
• Season the steak with the salt, pepper, and garlic powder.
• Seal the steak in a vacuum bag.
• Cook in a water bath at 57 °C for 2 hours.
• Remove the bagged steak from the water bath and then remove the steak from the bag.
• Dry the surface of the steak with absorbent paper.
• Sear the steak in a cast-iron skillet.

Scallops

• Dry the surface of the scallops and sear in a hot skillet.

• McCain SuperFries

• Cook according to the instructions on the packaging.
• Once the chips are cooked put them into a large metal mixing bowl.
• Using microwave radiation melt the butter an mix in some crushed garlic.
• Pour the melted garlic butter over the hot chips a little bit at a time and toss the chips at the same time.

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