Prepare the fire and the chips

• Light a wood fire and let it burn down to glowing embers.
• Cut the potatoes into thick chips and toss them with olive oil and salt.
• Cook the chips over the embers, turning regularly, until golden and tender.

Season the steak

• Pat the steak dry and season generously with salt and black pepper on both sides.
• Let it come to room temperature before cooking.

Sear the steak

• Place the steak over the hot embers or in a very hot pan.
• Sear on each side until a dark crust forms, turning once.

Baste with butter and aromatics

• Add the butter, crushed garlic and rosemary to the pan.
• Spoon the foaming butter over the steak repeatedly.
• Cook until the steak reaches your preferred doneness.

Rest and serve

• Rest the steak on a board for a few minutes.
• Slice against the grain and serve with the hot chips.