Cashel blue steak and chips

Thick and juicy grass-fed beef steak, served with fat, crisp chips with Cashel Blue sauce drizzled across.
Serves 4

For the sauce:

• 4 tbsp double cream
• 100g/4oz Cashel Blue cheese
• freshly ground black pepper
• good squeeze lemon juice
• 4 large potatoes, peeled and cut into thick chips
• oil for frying and brushing
• 4 x 175g thick Irish grass-fed beef sirloin steaks
• sea salt

Method to cook:

Make the sauce first. Heat cream in a pan and add crumbled Cashel Blue cheese. Simmer over low heat until cheese has melted. Season with freshly ground black pepper and lemon juice. Reserve, keeping warm.

Cook the chips in hot oil for around 3 minutes. Remove from pan in the wire basket. Leave to drain.

Brush steaks with oil and season. Cook in a hot, heavy-bottomed pan to preference.

Do not turn over until the underside is browned, then cook the other side. Return chips to the chip pan for their second frying which makes them wonderfully crisp and crunchy on the outside – but still fluffy inside.

Serve steaks with chips, sprinkled with sea salt – with Cashel Blue sauce drizzled over the steaks.