Prepare the Steak: About 30-60 minutes before cooking, remove the steaks from the fridge. Pat them completely dry with paper towels – this is essential for a good crust. Season both sides generously with the coarse sea salt and freshly cracked black pepper.

Heat the Pan: Place a heavy-based frying pan (cast iron is brilliant for this) over a high heat. Add the rapeseed oil. Let the pan get very hot; the oil should be shimmering and almost smoking. This can take 3-4 minutes.

Sear the First Side: Carefully place the steaks in the hot pan. You should hear a loud, sustained sizzle. Leave them completely undisturbed for 3-4 minutes to develop a deep brown crust. Use tongs to lift a corner and check before flipping.

Flip and Add Aromatics: Turn the steaks over. They should have a beautiful, dark crust. Immediately turn the heat down to medium. Add the butter, crushed garlic cloves, thyme, and rosemary to the pan.

Begin Basting: As the butter melts and starts to foam, tilt the pan slightly towards you so the butter pools at the bottom. What works best for me is using a large spoon to continuously scoop this fragrant, foaming butter and pour it over the tops of the steaks. Continue this for 2-3 minutes.

Check for Doneness: Use a meat thermometer for accuracy. For a medium-rare steak, you're looking for an internal temperature of 52-55°C. For more on safe meat temperatures, you can consult this FSA guide on cooking food safely.

Rest the Steak: This is the most important step! Remove the steaks from the pan and place them on a warm plate or a cutting board. Spoon over any remaining butter and herbs from the pan. Let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's tender and juicy.

Slice and Serve: After resting, slice the steak against the grain into thick strips. Drizzle with any resting juices and the remaining pan sauce before serving immediately.