Garlic Butter Steak and Chunky Chips

Steak night is always a good idea. Especially when there are chunky chips on the side and plenty of garlic butter to spoon over the top.

 

I don’t make steak every week, so when I do, I like to keep the rest of the meal simple.

Crispy homemade chips, peas, and a quick garlic butter sauce are all it really needs.

It feels like something you’d order at a pub, but it’s surprisingly easy to pull together at home.

The best part is slicing into the steak and pouring that warm garlic butter over it while everything is still hot.

The chips catch all the extra sauce, which is never a bad thing. If we’re having people over, this is one of those dinners that always gets a good reaction.

It looks like you’ve spent ages in the kitchen, even though most of the cooking is pretty straightforward.

It’s one of those meals that feels a little special without making life difficult.

 

Why You’ll Love This Recipe

• Juicy, tender sirloin steak.
• Rich garlic butter that melts over the steak.
• Crispy homemade chunky chips.
• Creamy peppercorn sauce made from scratch.
• Perfect for date nights or weekend dinners.
• Surprisingly easy to make at home.
• Restaurant-quality without the restaurant price.

Ingredients

For the Steak

• 2 sirloin steaks
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper

Garlic Butter

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh parsley

Chunky Chips

• 4 large potatoes
• 2 tablespoons vegetable oil
• Salt

Peppercorn Sauce

• 1 tablespoon butter
• 1 shallot, finely diced
• 1 tablespoon crushed black peppercorns
• ½ cup beef stock
• ½ cup heavy cream
• 1 teaspoon Dijon mustard

For Serving

• Garden peas
• Extra chopped parsley

How to Make Garlic Butter Steak and Chunky Chips

1. Prepare the chips

Cut the potatoes into thick chips and soak them in cold water for at least 30 minutes. Drain, dry thoroughly, toss with oil, and bake at 425°F (220°C) for 40 to 50 minutes, turning halfway through, until crisp and golden.

2. Make the garlic butter

Mix together the softened butter, minced garlic, and chopped parsley. Set aside.

3. Cook the steak

Pat the steaks dry and season generously with salt and pepper. Heat a heavy skillet until very hot. Add the oil and cook the steaks for 2 to 4 minutes per side, depending on thickness and your preferred doneness.

During the last minute of cooking, add the garlic butter and spoon the melted butter over the steaks several times.

Transfer the steaks to a plate and let them rest for at least 5 minutes.

4. Make the peppercorn sauce

In the same pan, melt the butter and cook the shallot until softened. Stir in the crushed peppercorns, then pour in the beef stock and let it reduce slightly. Add the cream and Dijon mustard, stirring until the sauce thickens.

5. Cook the peas

Boil or steam the garden peas for 3 to 4 minutes, then drain.

6. Serve

Arrange the chunky chips, peas, and rested steak on each plate. Spoon the peppercorn sauce over or alongside the steak and finish with a sprinkle of fresh parsley.

Tips for the Best Steak Dinner

• Let the steak sit at room temperature for about 30 minutes before cooking.
• Pat the steak dry so you get a really good crust.
• Don’t move the steak around while it cooks.
• Always rest the steak before slicing so the juices stay inside.
• Use freshly cracked pepper for the sauce. It has a much better flavor than pre-ground pepper.

Easy Variations

• Swap sirloin for ribeye or rump steak.
• Add grilled mushrooms alongside the peas.
• Replace peppercorn sauce with garlic mushroom sauce.
• Finish the chips with grated Parmesan and parsley.
• Add roasted tomatoes for extra color.

Storage

Store leftover steak, chips, and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chips in the oven or air fryer until crisp. Warm the peppercorn sauce gently over low heat, adding a splash of cream if needed. Steak is best reheated gently or sliced cold for sandwiches or salads.

Frequently Asked Questions

What’s the best steak for this recipe?

Sirloin is a great balance of tenderness and flavor, but ribeye and New York strip also work beautifully.

How do I know when my steak is done?

A meat thermometer is the easiest way. Aim for 130 to 135°F for medium-rare, 140 to 145°F for medium, and 150°F or above for medium-well.

Can I make the peppercorn sauce ahead of time?

Yes. Make it a day ahead and gently reheat it on the stove, adding a splash of cream if it becomes too thick.

Can I air fry the chips?

Absolutely. Air fry at 400°F (200°C), shaking the basket a few times, until they’re golden and crisp.

What can I serve instead of peas?

Steamed broccoli, green beans, asparagus, or a simple side salad all pair well with steak and chips.

Final Thoughts

A good steak dinner doesn’t need much to be memorable.

Juicy sirloin, crispy chunky chips, buttery garlic, rich peppercorn sauce, and sweet garden peas make a combination that’s stood the test of time.

It’s simple, comforting, and the kind of meal that feels like a treat every single time you make it.