Garlic butter sous vide steak, scallops and hot chips
Last week I made steak pizzaiola and used eye fillet steak which I cooked sous vide. I was impressed with how tender the meat was. I went and bought some more. Because butter makes everything better, I thought I’d add a pat of butter when I served it. To extend the butter theme a little more, I’d seen someone added melted garlic butter to hot chips and I thought I’d give that a try too.
Dedicated to all the dairy farmers who bring joy to our lives through cream and butter.
Tonight I used Lurpak butter
I wondered what could enhance garlic butter steak and chips? Why not a little surf and turf, or should that be reef and beef? I bought some scallops and you know that scallops and butter are a match made in heaven. Well, at least I hope heaven has butter, bacon, steak, pasta, noodles, and pizza.
The garlic butter chips are not low carb I know. They do taste good though and I don’t care that I bought frozen chips and cooked them in the oven. After all, I am all about convenience eating.
Recipe
It’s important to read the recipe before cooking because the timing of processes needs to be understood.
Garlic butter steak and chips
Garlic butter steak and chips with scallops on a cold night in Canberra. It’s been snowing. I hate the snow.
Steak and scallops
- Eye fillet steak
- Iodised rock salt
- Black whole peppercorns
- Garlic powder
- Butter
- Garlic
- Dried oregano
- Scallops
- Hot chips
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.
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.
Plating up bit
- Place the steak on a dinner plate along with the scallops and chips.
- Get the cold disc of garlic and herb butter and put it on the steak so that it melts as you eat.
Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs. I’ve been told the gallery doesn’t always work on older versions of Windows Internet Explorer. I suggest Google Chrome or using a Mac.
Eye fillet steak 
Eye fillet steak 
Eye fillet steak Salt Pepper Garlic powder 
Eye fillet steak Salt Pepper Garlic powder 
Eye fillet steak Salt Pepper Garlic powder 
Garlic butter steak and chips with scallops Garlic butter steak and chips with scallops 
Garlic butter steak and chips with scallops 
Garlic butter steak and chips with scallops
Questions and answers
What’s with eye fillet steak two weekends in a row?
Normally I like to cook scotch fillet steak because it has the eye fillet and the cap or deckle meat. The deckle meat is the best because it has seams of fat running through it and when cut against the grain it is so tender, tasty, and juicy.
The eye fillet is more lean but it is supremely tender. With the butter the natural beef flavour is augmented.
Why not cook the scallops sous vide too?
I’d like to cook scallops by sous vide but I only have one precision cooker and the timing would be out of whack. That said, I could have cooked the steak first and then refrigerated it and after the scallops were cooked I could have reheated the steak quickly in the water bath as the scallops were finishing. Maybe next time.
Would garlic butter steak and chips have made for a nice fancy pub meal?
Yep, I mean steak and chips is classic pub fare. I expect though in a pub, gravy would replace the butter. Maybe I should have served some tomato sauce too.
Final thoughts
- Do you like garlic butter steak and chips?
- Are you a fan of scallops and butter?
- How do you like your hot chips?
