Chips Worth the Extra Step
Twice cooking is the whole secret to a proper chip: a first fry at low temperature cooks the inside to fluffiness, and a second fry at high temperature builds the crust. Beef tallow is the traditional frying medium and produces a flavour that no vegetable oil comes close to. Bison striploin alongside is leaner than beef and should be pulled a shade earlier.
Ingredients
Serves 2 | Cost: $9.00 per serving | Total: $18.00 | Ready in 35 min
- 2 bison striploin steaks, about 250 g (9 oz) each
- 800 g (1¾ lb) russet potatoes, cut into 1.5 cm batons
- 800 g (1¾ lb) beef tallow, for frying
- 1 tablespoon beef tallow, for the steaks
- 2 sprigs fresh thyme
- 2 teaspoons sea salt
- Flaked sea salt and cracked black pepper, to finish
Instructions
- Rinse and dry the chips. Rinse the potato batons under cold water until it runs clear to remove surface starch, then dry them completely on a clean tea towel. Any water left on them will spit dangerously in the hot fat.
- First fry. Melt the tallow in a deep heavy pot to a depth of about 8 cm and bring it to 140°C (285°F). Fry the chips in two batches for 7 minutes each, until soft but still pale. Lift onto a rack and let cool for 10 minutes.
- Sear the steaks. Pat the bison steaks dry and season with the sea salt. Heat a heavy pan over high heat with the tablespoon of tallow and the thyme, then sear the steaks for 3 minutes per side for medium-rare. Rest for 8 minutes.
- Second fry. Raise the tallow temperature to 190°C (375°F) and fry the chips again in two batches for 3–4 minutes each, until deep gold and audibly crisp. Drain on a rack, never on paper.
- Serve immediately. Toss the chips with flaked sea salt while still hot. Slice the rested bison against the grain, plate with a generous pile of chips, and finish both with cracked black pepper.
Nutritional & Dietary Notes
Carnivore
This is an animal-based dish at its core: meat, animal fat, eggs and salt. It suits a strict carnivore or lion-diet approach, and any optional plant garnishes listed can be left out entirely without changing the method or the cooking times.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
Keto
Carbohydrates are kept deliberately low here. The bulk of the energy in this dish comes from quality protein and natural fats, so it slots neatly into a ketogenic day without pushing you out of ketosis. If you are tracking closely, weigh any starchy vegetables and adjust the portion to suit your own daily carbohydrate target.
Featured HOTRO.ca Product
This recipe is built around Bison Striploin from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Seared bison striploin with twice-cooked chips fried in beef tallow and flaked salt.