Rip's Ranch Steak Burger

Meanwhile, halve the baby plum tomatoes and pop into a medium bowl with a drizzle of oil. Season with salt and pepper, mix together and set aside. 

Grate the cheese. Halve the burger buns. 

About 10 mins before the fries are ready, remove them from the oven and turn them. Sprinkle over the bacon lardons and cheese.

Return to the oven until the fries and lardons are golden and the cheese has melted, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once cooked, add the smoky base paste, honey and butter to the pan and allow to melt.

Mix the smoky butter together, spoon it over the steak a few times, then remove from the heat. IMPORTANT: The steak is safe to eat when browned on the outside.

Transfer to a board, cover with foil and allow to rest for a couple of mins. Keep the pan - you'll use any remaining smoky butter left in it for the burger. 

While the steaks rest, pop the burger buns into the oven to warm through, 2-3 mins.