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Roast your spuds however you like - you can pop them in the airfryer or chuck them in the oven, just make sure they have a good coating of oil, salt and pepper all over.
Mix together the spices, lemon zest and softened butter with salt and pepper.
Cut a cross into the middle of the baked potato and use a fork to fluff up the middle of the potato and melt in a large spoonful of the spiced butter.
Preheat a frying pan until smoking hot and season the steak well with salt and lots of pepper. Oil the steak and fry for around 3 minutes each side for a lovely medium, throwing in the garlic, thyme and rosemary with a bit spoonful of the cowboy butter when you flip. Baste the steak then leave on a tray to rest while you cook the spring onions.
Slice 2 of the spring onions lengthways and throw them into the hot pan that you used to cook the steak. Allow them to char off and season with salt and pepper, then remove from the pan and serve up with your jackets. With the remaining spring onion, slice it into thin rounds on a diagonal slant and sprinkle all over the top of the potato. Slice the steak and serve up!