Prepare the Garlic Butter: In a small bowl, combine the softened unsalted butter, finely minced garlic, chopped parsley, snipped chives, fresh lemon juice, salt, and pepper. Mix with a fork until everything is thoroughly incorporated.

Chill the Butter: Scrape the butter mixture onto a piece of cling film or baking parchment. Form it into a log shape, about 3-4cm in diameter. Twist the ends to secure it tightly and place it in the refrigerator to firm up for at least 15 minutes. This makes it easy to slice later.

Prepare the Steaks: Remove your steaks from the fridge 30-45 minutes before you plan to cook. Pat them completely dry with paper towels – this is crucial for getting a good sear. Rub the rapeseed oil all over the steaks, then season them very generously on all sides with the coarse sea salt and cracked black pepper.

Heat Your Grill: Place a cast-iron griddle pan or a heavy-based frying pan over a high heat. Let it get incredibly hot; you should see a light shimmer of smoke before adding the steaks. A hot pan is non-negotiable for a great crust.

Grill the Steaks: Carefully place the seasoned steaks onto the hot pan. You should hear a loud sizzle. For a medium-rare finish (which I recommend), grill for 2-4 minutes per side, depending on thickness. What works best for me is using a digital meat thermometer; I pull the steaks off the heat when they reach an internal temperature of 52°C. You can find excellent guides on steak doneness, like this one from Serious Eats, if you prefer a different level of cooking.

Add the Butter: During the final minute of cooking, slice a thick disc (about 1cm) of the chilled garlic butter and place it on top of each steak. Let it begin to melt and baste the meat.

Rest the Meat: This is the most important step! Immediately transfer the steaks to a warm plate or a cutting board. Tent them loosely with a piece of foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavourful.

Serve and Garnish: Slice the steak against the grain into thick strips. Top with another slice of the garlic butter and a sprinkle of fresh parsley as a simple garnish. Serve immediately.