Diamond Cut Steak with Garlic Butter Pan Sauce

01Method

1. 1

   Score the steak in a diamond pattern on both sides, then coat with oil. Season with salt and pepper and keep refrigerated until cooking time. Heat a heavy-duty sauté pan over high heat for several minutes until very hot.

2. 2

   Cook the steak roughly 1 minute per side for medium doneness, or adjust to your preference. Transfer to a plate, switch off the heat, and add the butter and garlic to the pan. Stir for about 15 seconds, then pour in the broth or water, scraping up any charred bits from the bottom.

3. 3

   If the pan dries out, add a splash more liquid; if there is excess liquid, return the heat to reduce it down. Aim for approximately 3 tablespoons of finished sauce. Finish by stirring in the parsley.

4. 4

   Set the seared steak on top of the toasted bread and spoon the pan sauce generously over everything.