Scotch fillet and frites

Prepare the steaks by patting the meat dry with paper towels.

Brush with oil before seasoning well with coarse ground salt and pepper.

In a small bowl, mix the aioli, tomato sauce, hot sauce, Worcestershire sauce and paprika together to create the smokey garlic aioli dip.

Preheat oven to 220°c, fan bake.

Peel the potatoes and slice them into chunky sized chips.

Place in a pot and cover with water.

Boil over high heat until they are tender and almost breaking in half (approximately 10 minutes).

Use a slotted spoon to carefully remove the fries from the water, and place on paper towels to dry.

Once dry, add a good helping of olive oil (approximately 1 – 2 tbsp) to a baking tray, add the chips, sprinkle with flakey sea salt, and carefully toss until they are well coated.

Ensure they are arranged in a single layer.

Bake the chips for 15 minutes, then carefully turn them over before returning to the oven to cook for another 10-15 minutes until crispy and golden.

When the chips are nearly cooked, heat a BBQ/pan up to a high heat.

When the chips are nearly cooked, heat a BBQ/pan up to a high heat, then place the seasoned steaks on the cooking surface and press down to help form a crust over the entire surface for the meat, searing for 2 minutes, before turning and repeating on the other side.

Test for doneness and if steak isn’t at optimal temperature, continue to cook, flipping the steaks every 30 seconds until ready.

Once the steak is cooked to your likeness, set aside to rest for 5 minutes.

Once rested, serve next to a generous portion of golden frites with both plain and smokey garlic aioli dipping sauces.

Reverse Sear Method: For thick steaks over 1” it is optimal to slowly raise the steaks internal temperature to the required doneness before applying a quick sear to caramelise the surface.

BBQ Method: Set up the BBQ grill for 2-zone cooking: Charcoal – heat coals using a chimney, then pour them carefully on to one side of the charcoal grate only, then replace the cooking grate Gas – preheat the grill using the burners on one side of the grill only Place the steak on to the indirect side of the grill (the side without burners on/hot coals below) and insert a BBQ thermometer if you are using one, then replace the lid. Cook the steak indirectly until an internal temperature of 47°c is reached to ensure a medium rare finish. Once this temperature has been reached, remove the meat from the grill and set aside. Increase BBQ temperature either by increasing gas burner setting, adjusting vents or adding more charcoal as required. Once BBQ is ready, place steak over the heat source for 2 minutes each side Rest for 5 minutes and serve.

Kitchen Method: Heat oven to 150*C (300F) Place the steak on an oven tray and insert a thermometer to measure the internal temperature for the steak. Fit tray into oven and cook steak until an internal temperature of 47°c is reached to ensure a medium rare finish. Once this temperature has been reached, remove the meat from the grill and set aside. Heat cast iron pan on burners to high heat temperature before searing the steak off for 2 minutes each side. Rest for 5 minutes and serve