Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush steak with oil using herb brush.
Heat a frying pan over high heat, place steak fat side down to render the fat. Turn onto presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak).
Turn and cook for a further 2 ½ - 3 ½ minutes, or to an internal doneness of 56°C for medium rare consistency. Adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.
Remove steak, rest for half the cooking time. Serve with potato gratin and salad.
