For the twice baked potatoes:
Preheat the oven to 180°C. Coat the potatoes in the olive oil, prick all over with a fork place on a tray and rub with the chipotle seasoning.
Bake the potatoes for 45 minutes, or until soft.
Once the potatoes are cooked, score the tops, squeeze open and season with salt. Add a spoonful of chipotle butter and serve immediately.
Remove from the oven and halve the baked potatoes. Carefully scoop out the flesh. Drizzle the potato skins with a few teaspoons of olive oil then place back in the oven and allow to bake for 10-15 minutes until crisp.
Mash the cooked potato with cream cheese, grated cheese and chives and season to taste. Spoon the filling back into the potato skins and top with more grated cheese. Place back in the oven to bake for another 10-15 minutes or until golden and bubbling.
To cook the steak, heat a cast-iron pan over high heat.
Season the steak generously with salt then place in the pan to sear for 2 minutes per side, depending on thickness and required doneness.
Add butter to the pan along with thyme and garlic then baste the steak with the flavored butter for another 1-2 minutes or until steak is cooked to your preference. Keep in mind that the steak will continue cooking while it’s resting so it’s a good idea to remove it from the pan just before done to your preference. For a rare steak, remove it from the pan when the internal temperature reads 55ºC/130ºF on a meat thermometer, for medium rare remove when it’s at 60ºC/135ºF.
Remove the steak from the pan and allow to rest for 5-10 minutes before carving and serving with the twice baked potatoes.