T-bone steak

Preheat the oven to 200°C, gas mark 6. Remove all packaging from the steak and allow it to breathe for 20 minutes. 

Put a large heavy-based frying pan over a medium heat. With tongs, hold the steak in the pan on its side with fat touching the pan. Cook in this way until a pool of the rendered beef fat has gathered in the pan and the fat on the steak is crisp and golden (6-7 minutes).

Increase the heat to high and lay the steak down flat, season the top liberally with the sea salt flakes and cook for 3-4 minutes until golden. Flip the steak and repeat the seasoning, then cook to the same colour. With tongs pick up the steak to brown all the edges.

Transfer the seared steak to a rack over a roasting tray and put in the oven for 8-14 minutes, depending how you like your steak cooked. You can use a temperature probe - 50°C for rare, 55°C medium rare, 62°C medium rare, 66°C medium well or 72°C for well done.

Put the knob of butter on the steak and allow it to rest for 10 minutes, turning halfway through the resting process and basting with the accumulated juices and melted butter. Carve and serve.