Rib-eye with miso and butter-braised new potatoes and charred chilli and lime mayo

Remove the steaks from the fridge half an hour before cooking, to allow them to come to room temperature

Preheat oven 180°C/gas mark 4

Arrange the potatoes in a single layer in a wide roasting dish

Dissolve the miso in the stock and add it to the potato pan with the butter. Transfer to the oven and cook for 30 minutes, or until tender, turning halfway through

Preheat a griddle pan over high heat for at least 10 minutes

Pat the steaks dry then rub lightly with oil and season heavily with flaky sea salt

Cook the steaks for 2-3 minutes each side, depending on thickness. Flip the steaks frequently, to ensure you build up an even crust. An instant read thermometer should register 50°C for medium rare meat (or keep going until it’s cooked to your liking)

Set the steaks aside to rest

Place the chilli on the hot griddle pan until blackened - this will only take a minute or so. Add the lime, cut side down to char this too

Remove the stalk and seeds from the chilli and chop finely, then mix into the mayonnaise with a squeeze of lime juice

Slice the rested steaks and serve with the potatoes and charred chilli mayo