Steak frites

Method

Cut potatoes into 1cm thick chips and soak in cold water for 30 minutes, then drain and dry thoroughly. Heat oil to 160°C and cook chips in batches for 5-6 minutes until pale and tender but not coloured, then drain on kitchen paper. Increase oil temperature to 190°C and fry chips again for 2-3 minutes until golden and crispy, season with salt and set aside. Meanwhile, pat steaks dry, season generously with salt and pepper, then sear in a hot cast-iron pan for 3-4 minutes each side for medium-rare, adding butter, thyme and garlic in the final minute. Rest steaks for 5 minutes before serving alongside the hot chips.