Mix the garlic granules and chilli powder, and season well. Oil the steaks then sprinkle 2 tsp of the spice mix over both sides and rub in. Leave to marinate for 10 minutes.
Cook the fries following pack instructions. Sprinkle over and toss through the remaining spice mixture for the final 5 minutes of cooking time.
Use a small food processor to whizz the cheese sauce ingredients together, adding a splash of water if it seems a little thick, and season (or mash together in a bowl – you won’t get as smooth a sauce but it will still taste good).
Heat a griddle pan or heavy frying pan to high and cook the steaks for 2 minutes on each side, then rest under foil.
Melt the hot sauce and butter together in a small pan. Tip in any resting juices and slice the steak. Serve on warm plates with the fries, salad and the hot butter sauce spooned over. Serve the blue cheese sauce in a bowl for dipping.
Add chopped onions to 1/4 of the butter in a pan. Over low heat, let the butter melt with the onions. Careful to not toast the onions – onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly. When all of the butter has almost melted, turn off the heat.
Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.
Prime Rib: I like to get a cut that is bone-in and tied.
Thyme, Oregano and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
Salt and Pepper
Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 220c degrees.
Mix Together Garlic Butter Herb Sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 220 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 80 degrees.
Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 90 degrees for a medium rare prime rib.