Coffee-rubbed steaks and matchstick fries

To make the rub, mix together the coffee, smoked paprika, cumin and oregano in a small bowl.

Coat the rib eye steaks with the rub and refrigerate uncovered for at least one hour, ideally a little longer.

Using a mandolin with an attachment, or by hand, cut the potatoes into fine match sticks. Place in a bowl of cold water until needed.

Remove your steaks from the fridge and allow to come to room temperature. Heat the rapeseed oil in a large, non-stick ovenproof frying pan over a medium high heat.

For a medium steak cook for 2 minutes on one side, turn and add the butter and garlic slices to the pan. Cook for a further 2 minutes, while constantly spooning over with the buttery pan juices. Remove the pan from the heat and cover with foil. Allow the steaks to rest for 5 minutes.

Drain the potatoes and pat dry with a kitchen towel to remove any excess starch and to ensure crispy fries.

Fill a deep fat fryer with sunflower oil and heat to 170C, or alternatively, heat the oil in a half-filled deep saucepan until a cube of bread goes golden in 40 seconds.

Add the shoestring fries to the pan and cook for 6-7 minutes until golden and crisp - you may have to do this in batches.

Using a slotted spoon, or your fryer basket, remove the fries from the oil and drain on kitchen towel.

Slice the steaks and transfer to warmed plates, spoon over the buttery resting juices and serve with the shoestring fries.