Herb-Butter Steak

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 2-3 min per side. Remove the pan from the heat and transfer the steak to another baking sheet. Wipe the pan clean.

Roast the steak in the centre of the oven, until cooked to desired doneness, 6-8 min. (TIP: Cook to a minimum internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)

Meanwhile, mince or grate the garlic. Finely chop the chives. Finely chop the parsley. Thinly slice the baby gem. In a small bowl, whisk together the sour cream, mayonnaise, half the chives and half the parsley. Add 1/2 tbsp vinegar (double for 4 ppl) and 1/2 tsp sugar (double for 4 ppl). Stir together. Season with salt and pepper. Set aside.

Heat the same pan over medium heat. Add the garlic and 2 tbsp butter (double for 4 ppl). Swirl the pan and cook until the garlic is fragrant, 1 min. Remove the pan from the heat, then add the remaining chives and remaining parsley. Stir through until the herbs are fragrant, 1 min.