Preheat oven to 220°C. Place the potatoes in a saucepan of salted water, bring to the boil and cook for 8–10 minutes until just tender. Drain well and allow them to steam dry for a few minutes.

Transfer the potatoes to a baking tray, lightly crush each one with the back of a spoon and drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Roast for 25–30 minutes, turning once, until beautifully golden and crispy.

Meanwhile, combine the softened butter, garlic, parsley, Dijon mustard, pepper and a pinch of salt. Mix well and set aside.

Remove the T-bone steaks from the fridge about 20 minutes before cooking. Pat dry, rub with the remaining olive oil and season generously with salt and pepper.

Heat a BBQ or heavy-based grill pan over high heat. Cook the steaks for approximately 3–5 minutes each side, depending on thickness and how you like them cooked. Transfer to a plate, top each steak with a generous spoonful of garlic herb butter and rest for 5–10 minutes.

While the steaks rest, add the baby broccoli and spring onions to the hot BBQ or grill pan. Cook for 3–4 minutes, turning occasionally, until lightly charred but still vibrant and crisp.

Slice the rested T-bone steaks and serve with the crispy potatoes, charred baby broccoli and spring onions. Spoon any melted garlic butter and resting juices over the steak before serving.