Season the steak

• Pat the steak dry and season generously with salt and black pepper on both sides.
• Let it sit at room temperature before cooking.

Sear the steak

• Heat a frying pan over high heat and sear the steak until a deep crust forms.
• Flip and continue cooking to the desired doneness.

Baste with butter, garlic and herbs

• Lower the heat, add the butter, crushed garlic, rosemary and thyme.
• Tilt the pan and spoon the foaming butter over the steak repeatedly.
• Remove the steak and rest it before slicing.

Build the sub

• Slice the rested steak against the grain.
• Toast the split sub rolls lightly.
• Pile the steak slices into the rolls and spoon over the pan butter.