Smokehouse Steak with Cowboy Butter, Sweet Potato Wedges & Wedge Salad

Steak seasoned with Sweet & Smoky Rub and served with cowboy butter, sweet potato wedges and a blue cheese wedge salad.

1. For the cowboy butter, combine the softened butter with 1 tsp of the rub and roll into a cylindrical shape in clingfilm. Place into the fridge to firm up.
2. Cut the sweet potatoes into wedges. Pour half of the oil into a bowl with 1 tsp of the rub. Toss the wedges in the oil, then arrange on a baking tray.
3. Cook the wedges at 200°C for around 30 minutes until cooked through.
4. Brush the steaks with the remaining oil, then sprinkle over the remaining rub. Cook over a BBQ grill or in a griddle pan until cooked to your liking.
5. While the steaks are cooking, crumble the blue cheese and whisk together with the sour cream and lemon juice.
6. Remove the outer layers of the lettuce, then cut into 2 thick wedges. Sit on a small side plate and drizzle with the blue cheese dressing. Top with crispy onions if desired.
7. Top the steaks with the cowboy butter and allow to rest for 5 minutes. Serve with the sweet potato wedges and blue cheese wedge salad.