No.1 Wagyu sirloin steak with roasted pointed cabbage & flavoured butter

Preheat the oven to 220ºC, gas mark 7. Remove the steaks from the fridge 20 minutes before cooking, to allow the meat to come closer to room temperature. Pat dry with kitchen paper.

Cook the chips according to pack instructions. Heat a large frying pan over a high heat and add the vegetable oil. Season the steaks on both sides.

Sear the steaks in the hot pan for 30 seconds to get a crisp texture on one side, then flip and cook for 30 seconds more for medium-rare, or golden all over and cooked to your liking.

Add half the flavoured butter, baste the steaks for 1 minute, ensuring all the cut edges are seared, then remove from the pan and leave to rest on a plate in a warm place, loosely covered with foil, for 10-12 minutes.

Leave any juices and butter in the frying pan. Place over a medium heat, season the cabbage and cook the cut sides only for 2 minutes each. Transfer to the oven (if your pan isn’t ovenproof, move to a baking tray) and roast for 8-10 minutes, until tender and crisping all over.

Slice the steaks, cutting across the grain, then place on the plate with the cabbage. Top with the remaining flavoured butter, sliced into rounds. Serve the chips alongside.