1kg piece porterhouse steak on the bone or OP rib eye (T-bone with loin attached)
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
1 tbs each chopped thyme & rosemary
2 garlic cloves, thinly sliced
Himalayan rock salt or similar
500gm sliced peeled waxy potatoes
1 clove garlic
1 cup pure cream
½ cup full cream milk
1. Preheat a heavy-based frypan, chargrill pan or barbecue on high heat. Brush steak with extra oil, then season with salt. Reduce heat to medium-high, then cook steak for 15 minutes each side for medium-rare.
2. Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt.
3. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once. (As a rule, you should rest meat for half as long as you cook it, juices redistribute and meat becomes tender).
1. Rub a tray with butter, press the crushed garlic into the butter.
2. Place sliced potatoes and cover in cream and milk, topped with salt, pepper
3. Bake at 160C for about 1 hour or until potatoes are tender and golden. Top with chives.