Roast the Potatoes: Preheat your oven to 200°C (180°C fan). Toss the potato chunks with 1 tablespoon of olive oil, a generous pinch of salt, and pepper on a baking tray. Spread them in a single layer and roast for 30-35 minutes, turning halfway, until they are golden brown and wonderfully crisp.

Prepare the Steaks: While the potatoes are roasting, pat your steaks completely dry with a paper towel. This is crucial for getting a good crust. Season both sides very generously with sea salt and freshly ground black pepper.

Sear the Steaks: Heat the remaining tablespoon of olive oil in a heavy-based frying pan (cast iron is excellent here) over a high heat until it's almost smoking. Carefully place the steaks in the pan. Don't touch them! Let them sear for 2-3 minutes per side for a perfect medium-rare. Adjust the time based on your preference—you can find a helpful temperature guide on the Food Standards Agency website.

Baste with Butter: In the final minute of cooking, add the butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming, aromatic butter. I find this little step adds so much flavour and moisture.

Rest the Meat: This is the most important step! Transfer the steaks to a plate or a small board, cover loosely with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a tender, succulent steak.

Start the Gravy: Do not wipe out the pan! Reduce the heat to medium and add the finely chopped shallot. Sauté for 2-3 minutes until softened, scraping up any browned bits from the bottom of the pan.

Make the Roux: Stir in the plain flour and cook for 1 minute until it forms a paste. This will thicken our gravy.

Deglaze and Simmer: Pour in the red wine to deglaze the pan, stirring constantly to get all that flavour off the bottom. Let it bubble away and reduce by about half. Then, gradually pour in the beef stock, whisking as you go to avoid lumps. Add the Worcestershire sauce.

Finish the Gravy: Bring the gravy to a simmer and let it cook for 4-5 minutes, or until it has thickened to your desired consistency. Taste and season with more salt and pepper if needed. Any juices from the resting steaks should be poured straight into the gravy.

Serve: Slice the rested steak against the grain. Serve immediately with the crispy roast potatoes and a generous ladle of the rich, homemade gravy.