Cowboy butter is meant to be melted and spooned over, not cooked hard. Keep the heat low once the butter goes in so the garlic doesn’t burn, then finish it off the heat with the lemon zest and herbs for the best flavour.

Thin, quick cook sirloin only needs a very fast sear. If your steaks are thicker, increase the cooking time slightly and rest well before slicing so they stay juicy.

Microwaving the potatoes first speeds things up and helps them crisp better in the oven once steam-dried. Cutting them into rounds means they cook faster and brown more evenly.

Cowboy butter works just as well with chicken, prawns or roasted veg, so it’s a good one to keep in your back pocket and reuse across meals.