Take your steak and pat dry with kitchen paper. Then season well all sides and edges. I place it on a cooling rack with some rosemary on over a dish or try to catch any liquids. Leave for minimum of 1 hour - or up to over night in fridge (if in fridge remove 30 mins before cooking to allow to return to room temp). DO NOT cook earlier or you "steam" the steak and wont get an amazing crust.

Next you need a heavy bottomed frying pan (Pref cast iron) do not use non stick, they just cant get hot enough. Heat the oil until just starts to smoke - my pan took 3 mins to heat this hot. Using tongs brown the fat cap for about 2-3 mins - you will need the extractor on lol. Then put steak flat side down (if you have a steak press weight now use is to help even cooking but not 100% needed) Turn the steak every 45-60 seconds.

We are aiming for an internal temp of 56c for rare and 60c for medium (this is the "Pull" temp). When nearing this temp add in the garlic, rosemary and butter, reduce the temp and carefully spoon the foaming butter over the steak. Turn on more time and repeat. Now remove steak to carving board (tent with foil if you want) and let it rest for 10 mins.

Ok onto the optional sauce - remove the garlic and rosemary. Add the brandy to DE-Glaze then the stock and pepper - heat on medium until reduce by about 1/2 then stir in the cream until correct thickness.

Serve with rosemary potatoes (see recipe) or mash (see recipe) or well anything - enjoy :P