Bavette Steak, Dripping Fries, Blue Cheese Sauce

Take the steaks out of the fridge about 30 minutes before cooking. Wash the potatoes thoroughly, cut into fries, then rinse under cold water for 2-3 minutes to wash off excess starch. Drain well and pat dry. Heat the dripping or oil to 130°C and fry the potatoes for 6-8 minutes until softened and lightly coloured. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Raise the oil temperature to 180-190°C and fry again for 1-2 minutes until golden and crisp, then season with salt straight away.

For the sauce, melt the butter in a saucepan and add the thyme, shallot, garlic, and a good pinch of salt. Sweat gently until softened, try and avoid getting any colour on the shallot and garlic. Add the brandy and reduce until almost gone, then pour in the double cream and simmer for a couple of minutes. Whisk in the crème fraîche, heat through gently, and finish with the blue cheese and chives just before serving.

Set your BBQ for searing heat (around 250°C). Lightly oil and season the steaks about 10 minutes before cooking. Sear directly for 3-4 minutes per side to form a crust, then move to a cooler section, close the lid, and cook gently to your preferred doneness. Bavette is best served rare (54-58°C) or medium rare (58-62°C). Cooking time will depend on thickness but usually won’t exceed 10 minutes. Rest for 10 minutes, then slice against the grain and serve with the fries and sauce.