Season the steak

• Bring the scotch fillet to room temperature.
• Season generously with salt and pepper.
• Drizzle with olive oil and massage it into the meat.

Sear the first side

• Get the cast iron pan smoking hot and drizzle with olive oil.
• Cook the steak on one side until a caramelised crust forms.

Flip and baste

• Turn the steak over.
• After 45 seconds add the butter, herbs and garlic.
• Baste the steak continuously with the foaming butter.

Rest the steak

• Take the steak off the pan and rest it on a chopping board.
• Keep the leftover butter in the pan.

Make the garlic confit herb butter

• Blend the room temperature butter with the garlic confit cloves, parsley, capers, chives and salt.
• Blend until everything is well combined.

Finish and serve

• Spoon the garlic confit butter and the leftover butter from the pan over the steak.
• Slice the steak into 3 cm pieces.