Prepare the garlic butter: In a small bowl, mash the softened butter with the minced garlic, parsley, and thyme until well combined. Roll it into a log in cling film and pop it in the fridge to firm up while you cook the steak. The butter will chill for at least 15 minutes, giving you time to focus on the sear.

Season the steaks generously: Pat the steaks bone-dry with kitchen paper—this is non-negotiable for a good crust. Season both sides with a heavy pinch of flaky sea salt and freshly cracked black pepper. You should see the salt speckling the surface; this draws out moisture, which then evaporates in the pan, leaving behind that deep, savoury brown crust.

Heat the pan until it smokes: Place a heavy-based pan (cast iron is best) over high heat for a full 3-4 minutes. Add the neutral oil and swirl it around. The oil should shimmer and ripple, then just begin to smoke—that's your signal to add the steaks. You'll hear a loud, aggressive sizzle the moment the meat hits the pan.

Sear the first side: Lay the steaks in the pan, away from you to avoid any oil splatter. Do not move them for 4 minutes. You'll see the edges turn a deep mahogany brown, and the steak will release from the pan naturally when it's ready. If you try to lift it and it sticks, it needs another 30 seconds.

Flip and sear the second side: Using tongs, flip the steaks. The cooked side should be a rich, dark caramel colour with a crisp, crackling crust. Sear the second side for 3 minutes for medium-rare. The kitchen will fill with a nutty, toasty aroma as the fat renders.

Baste with garlic butter: Reduce the heat to medium-low. Add the chilled garlic butter log to the pan. It will melt immediately into a sizzling, fragrant pool. Tilt the pan slightly and, using a spoon, baste the steaks with the foaming butter for 1-2 minutes. You'll see the butter turn a light golden brown and smell the garlic mellowing into a sweet, toasty scent.

Check the temperature: Insert a meat thermometer into the thickest part of the steak. For medium-rare, you're looking for 52-54°C. The steak will feel springy but firm when pressed with your fingertip, and the surface will be glossy with butter.

Rest and deglaze: Transfer the steaks to a cutting board and let them rest for 5 minutes. While they rest, pour the beef stock into the hot pan. Scrape up any browned bits from the bottom with a wooden spoon—this is the fond, packed with flavour. Let it bubble for 30 seconds, then pour this quick pan sauce over the resting steaks.

Slice and serve: After resting, slice the steaks against the grain into thick strips. The interior should be a uniform rosy pink from edge to edge, with a dark, crisp crust. Spoon any remaining garlic butter from the pan over the top.