Boil the potatoes

• Place the baby potatoes in a saucepan of salted water.
• Boil until a knife slides in easily.

Season the steak

• Pat the T-bone dry and season generously with salt and black pepper on both sides.

Sear the steak

• Heat a little olive oil in a frying pan until smoking.
• Sear the steak on both sides for a deep crust.
• Add the butter, smashed garlic and thyme, and baste the steak with the foaming butter.
• Rest the steak on a board.

Smash the potatoes

• Drain the potatoes and place them on a baking tray.
• Press each potato flat with the base of a glass or your hand.
• Drizzle with olive oil and season with salt and pepper.
• Roast until golden and crisp.

Make the tomato and red onion salad

• Combine the tomato wedges and sliced red onion in a mixing bowl.
• Dress with olive oil, red wine vinegar, salt and black pepper and toss gently.

Serve

• Slice the rested steak against the grain.
• Plate with the smashed potatoes and the tomato and red onion salad.