Method

• 1.
  Place potato in a large saucepan of cold salted water, cover and bring to the boil, then cook for 6 minutes or until just tender. Drain well.
• 2.
  Preheat oven to 100°C.
• 3.
  Meanwhile, heat a large frypan over high heat. Brush steaks with olive oil and season. Cook for 2 1/2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and set aside to rest.

• 4.
  Wipe frypan clean using paper towel, then place over medium-high heat and add 1/4 cup (60ml) olive oil. Cook half the potato, turning, for 3 minutes or until golden. Transfer to an oven tray, then place in the oven to keep warm. Repeat with remaining 1/4 cup (60ml) oil and potato. Place potato in a bowl with thyme, season well with sea salt and toss to combine.
• 5.
  Combine sour cream and peppercorns, season with sea salt, then stir in the meat resting juices and 2 tsp water to loosen to a drizzling consistency.
• 6.
  Serve steaks immediately with pepper cream and kipfler chips.