Use kitchen twine to tie the fresh herbs together.

Pat the steaks dry with a kitchen tissue paper or towel. Lay the steaks on a board and rub the steak with a little oil. Season generously, both sides.

Heat the pan on medium high heat and cook the steaks for 4 to 7 minutes per side or until cooked to your desired doneness. We like our steak medium with an internal temperature of 57–63°C / 135–145°F. I take the steaks off bewtween 57 degrees C and 59 degrees Cbecause they will continue cooking while they rest for a few more degrees.

When you turn the steaks onto their second side, give them the first 3 to 4 minutes undisturbed and then add the butter, garlic and herbs. Baste with the tied herbs by dipping the herbs into the butter and oil and gently touching over the steaks.

Remove the steaks from the pan and set aside on a plate or board to rest for 5 to 10 minutes covered lightly to keep them warm.

Tops with herbs, pan juices and serve. If you are slicing the steak, don't make them too thin and slice against the grain. (Opposite to the way the muscle fibres run, not on the long side of the muscle fibers because that's tough to eat.)