Sharing bavette with blue cheese, beef dripping wedges & ranch salad

Take the steaks out of the fridge around an hour before you’re ready to cook them to bring them to room temperature. Put the stilton, butter, chives and some seasoning in a bowl and mash everything together using a fork or blitz in a food processor. Tip the flavoured butter onto a square of baking parchment, roll the parchment around the butter to form a sausage shape, then twist the ends to seal. Will keep for three days in the fridge or a month in the freezer.

Heat the oven to 240C/220C fan/gas 8. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then gently tip into the pan and boil for 10 mins. Drain well and leave to steam-dry for 10 mins.

Divide the dripping between two baking trays (using shallow-sided trays rather than a roasting tin helps ensure the wedges become crisp) and put in the oven for 10 mins to heat up. Use tongs to carefully turn the wedges in the hot fat along with 1 tsp sea salt and spread out so they aren’t overlapping. Scatter around the bashed garlic cloves. Roast for 50 mins-1 hr, turning halfway, until golden and crisp.

About 20 mins before the potatoes are cooked, heat a griddle pan over a high heat, season the steak and griddle for 4 mins on each side for medium-rare or 5 mins on each side for medium. Set aside to rest on a warm plate for 10 mins.

Tear the lettuce leaves and put them in a large serving bowl with the sliced cucumber. Whisk the buttermilk with the lemon juice, mayonnaise and mustard. Pour over the veg and toss everything together.

Carve the steak and arrange on a warmed platter with the wedges. Serve the blue cheese in slices on top of the steak and blowtorch lightly to melt it, or melt in a pan before spooning it over the steak. Serve alongside the salad.