Ingredients

• 55g/2oz duck fat
• 3 tbsp chopped thyme
• 3 tbsp chopped rosemary
• 3 tbsp chopped oregano
• 2 x 570g/1lb 4oz rib eye steaks
• 225g/8 z unsalted butter
• softened
• 2 tbsp wholegrain mustard
• 1 garlic clove
• crushed
• 1 tbsp chopped parsley
• 1 tbsp chopped capers
• 3 Maris Piper potatoes
• 110g/4oz duck fat
• sea salt and freshly ground black pepper

Directions

• For the steaks
• melt the duck fat gently over a low heat. Once melted
• remove from the heat and add the thyme
• rosemary and oregano. Pour the duck fat mixture over the steaks and leave to marinate for 10 minutes.
• Get the barbecue ready to cook or heat a large
• heavy griddle pan over a medium-high heat. Cook the steaks to your liking and season with salt and pepper
• then leave to rest in a warm place.
• For the butter
• mix the softened butter with the mustard
• garlic
• parsley and capers and place in the fridge to set.
• For the wedges
• wash the potatoes in their skins and then boil in salted water until only just cooked. Drain and allow to cool.
• Meanwhile
• melt the duck fat in a saucepan over a low heat. Cut the potatoes into wedges
• then dip in the duck fat.
• Grill the potatoes on the barbeque or griddle pan
• brushing with duck fat as needed.
• To serve
• slice the meat
• re-heating if necessary. Melt the butter and pour over the steak. Serve with the potatoes and a green salad.