Perfect Steak Every Time♡

Mix the softened butter with the chopped garlic and fresh parsley until evenly combined. Spoon the garlic parsley butter onto the centre of a large sheet of tin foil and set aside.

Make sure the steaks are at room temperature, then pat them completely dry with kitchen paper. Coat lightly with olive oil and season generously on both sides with salt and freshly ground black pepper.

Heat a frying pan over high heat until very hot, then add the steaks. Use a steak weight if you have one to help keep the surface in full contact with the pan and create a crisp, even sear.

For medium-rare, sear the steak for around 2 1/2 minutes on each side. For medium, sear for around 3 1/2 minutes on each side.

Once both flat sides are seared, hold the steak with tongs and sear the edges for around 1 minute each so the fat and sides develop colour too.

Transfer each steak directly onto the prepared garlic parsley butter on the tin foil. Position the steak over the butter so the hot meat begins to melt it immediately.

Fold the tin foil around the steak so it is completely enclosed, then leave it to rest for 10 minutes. As it rests, the steak will absorb the melted garlic parsley butter and its own juices.

Open the foil, spoon any remaining buttery juices over the steak, then slice against the grain and serve.