Smokey Porterhouse Steak & Honey-Mustard Sauce

• Meanwhile, finely chop brown onion. • Heat a large frying pan over medium heat with a drizzle of olive oil. Cook onion until softened, 5-6 minutes. • Transfer to a bowl and set aside.

• While onion is cooking, boil the kettle. Cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Little cooks: Get those muscles working and help mash the potatoes!

• See 'Top Steak Tips!' (left). Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, sprinkle with All-American spice blend, turning steak to coat. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes.

• Drain potatoes and return to the saucepan. Add the butter, light sour cream and the salt to the saucepan. • Mash until smooth. Stir in onion until combined. • In a small microwave-safe bowl, microwave honey mustard sauce in 30 second bursts, until warmed through.