First make the butter: mash all the
ingredients together with lots of cracked
black pepper. Pat the butter flat between
cling film (it’ll chill quicker when thinner)
and put in the fridge or freezer to harden.
Cut the potatoes into neat chips, rinse
under hot water, then dry on a tea towel.
Place the chips in a deep saucepan (they
should only come up a third of the way)
and just cover with cold oil. Place the pan
on a medium heat, bring the oil to a
simmer and give the chips a stir with
a wooden spoon. Increase the heat so
the oil bubbles really quickly and fry
the chips, stirring occasionally so they
don’t stick, until crisp and golden – the
whole process will take 15-20 mins.
When they are done, scoop out with
a slotted spoon onto a plate lined with
kitchen paper and set aside.
Meanwhile, heat the griddle pan until
smoking hot. Season the steaks with salt
and pepper and rub with a little oil – how
you cook your steak will depend on the
cut you have chosen and its thickness.
For a steak that’s 2cm thick, cook it for
2 mins on each side for rare, adding 1 min
more for every increasing degree of
doneness. Just before lifting the steaks off
the griddle, place half the butter on top of
each. Serve the steaks with the chips,
some mixed leaves and a tangy dressing.