Oven Baked Skinny Chips With Rib Eye Steak

Serves 4
What’s a flavoursome steak without chips, right?


  • 50 g butter
  • 3 garlic cloves, crushed
  • Zest of 1 lemon
  • 10 g fresh basil
  • 10 ml fresh thyme, leaves only
  • Salt and freshly ground black pepper, to taste
  • 4 rib eye steaks
  • 60 ml olive oil
  • 500 g skinny oven chips, baked


  1. Combine the butter, garlic, lemon zest, fresh basil, thyme, salt, and pepper in a small mixing bowl. Spoon into a piece of plastic wrap to form a log. Refrigerate until it hardens before using. Preheat the oven to 200°C.
  2. Place a large ovenproof frying pan into the oven, covering the handle with foil so the handle doesn’t burn. Using paper towels, pat dry the steaks on both sides. Drizzle with olive oil and season to taste.
  3. Remove the frying pan from the oven and, over a medium heat, cook the steaks until a dark crust has formed, about 10 minutes. Flip over and continue to cook for an extra 5 minutes.
  4. Put the frying pan back into the oven and cook to your desired doneness. Allow the steaks to rest, covered, out of the pan, before serving topped with a slice of garlic and basil butter and oven chips.