Prepare the salad vegetables

• Wash and tear the lettuce into a large bowl.
• Slice the cucumber, cut the tomato into wedges and thinly slice the red onion.
• Add the cilantro and mint leaves to the bowl.

Make the spicy lime dressing

• Pound the garlic and Thai chilies with the palm sugar.
• Stir in the fish sauce, lime juice, chopped cilantro, green onion and toasted rice powder until the sugar dissolves.

Bring the steak to room temperature

• Take the steak out of the fridge about 30 minutes before cooking.
• Pat it dry and season generously on all sides with salt, pepper and garlic powder.

Sear the steak

• Heat the oil in a pan over medium-low heat and sear the fat cap.
• Cook the steak on each side, then reduce the heat and sear the edges.

Baste with butter and garlic

• Add the butter and garlic to the pan.
• Baste the steak with the foaming butter.

Rest the steak

• Transfer the steak to a board and let it rest before slicing.

Assemble and serve

• Slice the rested steak against the grain.
• Toss the salad with the dressing and top with the steak slices.