- 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
- 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.