Prepare all the ingredients as indicated above.

Chilli & Garlic Butter:

Mix the butter in a bowl until soft and creamy.

Add the chopped garlic, chilli flakes, chopped

parsley, freshly ground salt and pepper.

Mix well using a fork. Roll the butter into a log shape and cover in cling film and place it in the fridge.

Steaks:

Put a dry griddle/frying pan on high heat.

On a chopping board rub both sides of each steak with olive oil and season with a little salt and pepper (not too much as the butter will already be seasoned).

Place steaks in the

hot pan and sear for 2 to 3 minutes either side for a medium steak.

Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons).

Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Lemon & Parmesan Broccoli:

Bring a saucepan of lightly salted water to the boil.

Add the broccoli florets and boil gently for 3 to 4 minutes on medium heat until cooked but not too soft – you want them slightly crunchy.

Once cooked, remove from heat and season well with salt and pepper and a good squeeze of lemon.

Scatter with the parmesan cheese and keep warm.

Remove the chilli & garlic butter from the fridge and slice into rounds about 1cm in thickness. Place two rounds on each steak and let it melt over the steak.

Serve with the lemon & parmesan broccoli on the side.

Recipe from Daily Dish