Garlic butter steak and chips tossed in garlic butter with scallops

The full recipe can be found at Yummy Lummy.

Garlic butter steak and chips with scallops


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


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.


  • 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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