Confit the garlic

• Peel 2 bulbs of garlic, keeping the cloves whole.
• Place the cloves in a small saucepan and cover completely with olive oil.
• Cook on the lowest heat for about 45 minutes, until the cloves are soft and golden — never let the oil bubble hard.
• Strain and reserve the garlic cloves and 2 tbsp of the confit garlic oil.

Make the herby confit garlic butter

• Mash the confit garlic cloves into the softened butter.
• Add the reserved confit garlic oil, the finely chopped parsley, the rosemary and thyme leaves.
• Mix everything together until smooth and well combined.

Sear the steak

• Season the steaks generously with salt.
• Sear in a very hot pan for 2-3 minutes per side for medium-rare.
• Add a generous spoonful of the herby confit garlic butter and baste the steak continuously.
• Rest the steak for 5 minutes before slicing.

Serve

• Slice the steak against the grain.
• Top with more of the melted herby confit garlic butter and serve.