1. Parboil potatoes in salted boiling water until almost tender. Drain then transfer to a baking tray. Drizzle with oil, sprinkle with flaked sea salt and torn sprigs of rosemary. Bake in a preheated oven of 200ºC/400ºF for 30 - 35 minutes until crisp and golden.

  2. Heat a BBQ grill for 5 minutes until very hot. Brush steaks with oil on both sides and generously sprinkle flaked sea salt on one side. Place steaks onto hot grill salt-side down and cook for 2 - 3 minutes without turning to seal the bottom side of meat. When juices start to appear on the surface of the uncooked side, carefully turn meat and cook for a further minute. Remove from grill and rest for approximately 5 minutes.

  3. Transfer rested steak to a serving plate and top each steak with 2 slices of herb butter.  Serve with crisp rosemary potatoes, steamed baby asparagus and a delicious bottle of Meal Matchers Shiraz.