• Preheat oven to 240°C/220°C fan-forced. Cut potato into 0.5cm rounds. Thinly slice pear into wedges. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and gently toss to coat. Spread out in a single layer. • Roast until slightly tender, 15-20 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • See 'Top Steak Tips!' (below). When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes. Season with salt.

• When beef is resting, pick thyme leaves. Return frying pan to medium heat. • Cook sweet & savoury glaze, thyme, the butter, a splash of water and any beef resting juices until slightly thickened, 1-2 minutes. Season with salt and pepper.

• When potatoes are roasted, remove tray from oven. Sprinkle with Cheddar cheese. • Bake until cheese is melted and golden, a further 5-10 minutes.

• Meanwhile, in a medium bowl, combine deluxe salad mix, pear, baby spinach leaves and ranch dressing. Season with salt and pepper.

• Thinly slice steak. • Divide porterhouse steak, cheesy roast potato rounds and deluxe ranch salad between plates. • Pour sticky glaze over beef and potatoes. Enjoy!