Instructions

1. Homemade Skin-on Chips or Wedges

·         Preheat your oven to 220°C (fan 200°C) or gas mark 7.

·         Wash the potatoes thoroughly (no need to peel). Cut into 1cm-thick chips or chunky wedges.

·         Place the chips/wedges in a large saucepan, cover with cold water, and bring to the boil. Parboil for 4–5 minutes, then drain well and leave to steam-dry in the colander for 2–3 minutes.

·         Transfer to a baking tray. Drizzle with 2 tbsp olive oil, sprinkle with sea salt, smoked paprika, and black pepper. Toss to coat evenly.

·         Spread in a single layer and bake for 25–30 minutes, turning halfway, until golden and crisp.

2. Preparing the Steaks

·         Take steaks out of the fridge 30 minutes before cooking to bring to room temperature—this helps them cook evenly.

·         Pat steaks dry with kitchen paper. Brush lightly with olive oil and season generously with salt and pepper on both sides.

·         Heat a heavy-based frying pan or griddle pan over high heat until very hot.

·         Optionally, add a sprig of thyme/rosemary and the crushed garlic to the pan for extra aroma.

·         Add the steaks to the pan and cook according to your preferred finish (see timing guide below). Turn only once during cooking.

·         For the last minute of cooking, add butter to the pan and baste the steaks for extra richness.

·         Remove steaks, place on a warm plate, and let them rest, loosely covered with foil, for 5–8 minutes.

3. Steak Cooking Guide

·         Rare (52°C, deep red centre): 2 minutes each side

·         Medium-rare (55°C, warm red-pink centre): 2½–3 minutes each side

·         Medium (60°C, pink centre): 3–3½ minutes each side

·         Medium-well (65°C, hint of pink): 4 minutes each side

·         Well done (70°C+): 5+ minutes each side, on lower heat

For a perfect result, use a meat thermometer to check the internal temperature.

4. Peppercorn Sauce

·         After the steaks are cooked and removed from the pan, reduce heat to medium-low.

·         Add butter to the pan, then the chopped shallot. Sauté for 1 minute until soft.

·         Stir in the crushed peppercorns and cook for 30 seconds.

·         Carefully add the brandy/cognac (if using) and simmer for 1 minute to reduce.

·         Pour in the beef stock, stir to deglaze the pan, and reduce by half (2–3 minutes).

·         Add the double cream, simmer gently for 2–3 minutes, stirring, until thickened. Season with salt to taste.

5. Simple Side Salad

·         Combine salad leaves, cherry tomatoes, and cucumber in a bowl.

·         Drizzle with olive oil and balsamic vinegar or lemon juice. Toss gently.

·         Season with salt and pepper and serve immediately.