T-bone steak with orange and thyme butter and triple-cooked chips

Serves 2

2 x 500g T-bone beef steaks zest of 1 orange and 2 tsp juice 2 sprigs thyme 50g butter, softened 650g Maris Piper potatoes, unpeeled 2 tsp cornflour 500g beef dripping sea salt and black pepper steamed spinach, to serve Remove the steaks from the fridge to bring to room temperature. Chop the potatoes into chips approximately 2.5cm thick and place in a large saucepan. Cover with water and bring to the boil. Cook for 5 mins, then drain and place on a plate to cool. In the meantime, mix the butter, orange zest and juice from the orange, cornflour and leaves from 1 sprig of thyme in a small bowl. Season with salt and pepper. In a large saucepan, heat the beef dripping and, when the fat is sizzling, add the chips, using tongs. Fry for 6 mins, turning the chips occasionally. Remove and place on a plate lined with kitchen roll. Leave the chips to cool for 10 mins. Season the steaks with salt and pepper. Heat a large frying pan until hot and cook for 4-5 mins on each side for rare. Two pans may be needed, depending on their size. Remove the steaks to a large plate and top with equal amounts of the butter mixture and other sprig of thyme. Cover with tin foil and leave to rest for 10 mins. In the meantime, reheat the fat in the pan until sizzling. Fry the chips for 4 mins, then divide between two serving plates. Serve with the steaks and steamed spinach.

“O Lord, when hunger pinches sore, Do thou stand us in stead, And send us, from thy bounteous store, A tup or wether head!” Robert Burns, ‘Grace Before and After Meat’