Rib-eye steak with herbs and mustard served with honeyed oven chips

Method

1. Preheat the oven to 200°C/gas 6.

2. Slice the potatoes into large, chip-sized pieces.

3. Mix together honey, thyme and garlic in a bowl, then whisk in the olive oil.

4. Add in the potatoes and coat well. Season with salt and freshly ground pepper.

5. Spread out the potato chips in a roasting tray and roast for 35-45 minutes until cooked through and golden brown.

6. Meanwhile, heat a griddle pan until very hot.

7. Brush the steaks with a little olive oil and season with salt and freshly ground pepper.

8. Sear the steaks on both sides on the griddle, then reduce the heat and cook for 3-12 minutes, until cooked to taste.

9. Brush the freshly griddled steak with the Dijon mustard and dip into the chopped herbs, coating on all sides.

10. Cut each steak into 4-6 slices, arrange on 4 warm serving plates and serve at once with chips and a lemon quarter.