Transfer the potatoes to a lined baking tray, add the olive oil, smoked paprika, chilli powder and salt, mix until the potatoes are coated all over, then bake for 25 minutes, flip the potatoes and bake for 15 minutes, until golden and crispy.

Meanwhile, mix together the Cowboy Butter ingredients in a bowl until completely combined. This works out to be 6 savings, one tbsp of cowboy butter per serving.

In a large mixing bowl, mix together the side salad and keep cold in the fridge until ready to serve.

When the potatoes have roughly 10 minutes left in the oven, gently heat a cast iron or stainless steel pan, add the oil and turn the heat up to high. Once the oil is shimmering, add the steaks to the pan, add the butter and sear the steak for 3-4 minutes on each side for medium-rare. Baste the butter onto the steak once flipped, then transfer to a plate and leave to rest for a few minutes before thanks slicing.

Serve the steak and potatoes onto a plate, with the side salad. For the butter, you have the option to melt it in the microwave or a pan the pour over the steak, alternatively you can add one tbsp of the butter to the steak without melting. If you overheat the Cowboy Butter, the mustard will likely split from the butter but it won’t affect the flavour at all!