1. Cut the potatoes into chips, rinse in cold water and pat dry.
2. Fry in hot oil in two batches until crisp, then salt.
3. Bring the steak to room temperature and season with salt and pepper.
4. Sear in a very hot pan for 2-3 minutes per side.
5. Add butter, garlic and rosemary at the end and baste with the pan juices.
6. Rest for 5 minutes, then serve with the chips.
Tip: Double-frying (lower then higher heat) gives the crispiest chips.
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