Steak, Rosemary and Flaked Almond Gremolata by Jan Hendrik van der Westhuizen

For the Gremolata Butter:

1. Melt the butter over a low heat, add the rest of the ingredients and cook for 2 minutes. Remove from the heat and set aside.

For the Steak:

2. Pre-heat the oven to 180°C.

3. Use a paper towel to ensure the steak is free of any excess moisture, then drizzle with olive oil and season with salt and pepper.

4. Heat a cast iron pan over medium heat. Once the pan is warm, add the olive oil and place the steak fat side down.

5. Render the fat and start searing on one side.

6. Use tongs to flip the steak and avoid oil splatter.

7. Once browned, add the gremolata butter and almond flakes, and cook in the oven until the desired doneness.

8. Allow the steak to rest before slicing it.