🍟Steak Frites

What you need

Written for 2 — nudge the counter and the numbers follow.

How you make it

1. 1

   Take the steaks out of the fridge, pat them bone dry and season both sides heavily with salt and pepper.

2. 2

   Heat the oil to 180C in a deep pan. Rinse and thoroughly dry the potato batons, then fry them in two batches for 5 to 6 minutes each until golden and crisp; drain on paper and salt at once.

3. 3

   While the chips fry, get a heavy skillet ripping hot over high heat with a slick of oil. Lay the steaks in and do not move them for 2 minutes.

4. 4

   Flip, add the butter, garlic and thyme, and baste the foaming butter over the steaks for 90 seconds to 2 minutes, until a probe reads 52 to 54C for medium-rare.

5. 5

   Rest the steaks on a warm plate for 5 minutes; this is not optional or the juices end up on the board.

6. 6

   Slice against the grain, pour over the pan butter and pile the chips alongside.