Cut the potatoes into large chips with the skin on. Place into a pot and cover with cold water, season and bring to a boil. Cook until al dente but not too soft so they stay intact. Drain and pat dry.

Fill a large pot halfway with canola oil and heat to 185°C. Carefully fry the chips in batches to prevent the oil from overflowing. Remove them with a slotted spoon and drain on a few sheets of kitchen paper (the blanching stage). Allow the oil to return to temperature, then fry again until golden and crisp. Remove, drain, season and set aside in a warm oven until ready to serve.

Remove your steak from the fridge 20 minutes before cooking. Place on a paper towel and pat dry. Season the steaks with salt and black pepper.

Heat the Le Creuset 24cm Stainless Steel Frying Pan over high heat, drizzle generously with olive oil and sear the steaks on each side until cooked to your preference. Once almost cooked, add the butter, thyme and garlic and baste the steak well. Remove the steak and set aside to rest.

Over medium heat, add the onions to the hot pan juices and sauté until just translucent. Increase the heat, pour in the wine and reduce until a saucy consistency is reached.

Slice the steak and place on a serving platter, top with the reduced pan juices and serve with the twice-fried chips and a summer green salad.