Before you do anything else, light a charcoal barbecue without any flames, just red-hot embers.
Quite simply, take the butter out of the fridge 30 minutes before you start.
Chop into small pieces and put into a mixing bowl with all the other ingredients.
Mix until smooth, then return to the fridge to set.
You can also wrap in Clingfilm in a cylinder shape so you then can cut into slices after removing from the Clingfilm.
Scrub the potatoes carefully in water but do not peel.
Rub them with garlic to give them a hint of flavour.
Wrap in foil and put them in the embers of the barbecue for a good thirty or even forty-five minutes, depending on how large your potatoes are, and how hot the fire is.
Smear the entrecôtes with sunflower oil, then season.
Place them on your hot barbecue and put fresh thyme and 2 cloves of garlic on the embers under the cooking meat. You’ll be able to smell them before you taste them.
Serve with the potatoes, and don’t forget the Maître d’hôtel butter.