Butterflied short rib steak

Cut down along the bone on the side closer to the edge, stopping before going through; open like a book, then cut the thicker side to half its thickness, stopping short, and open it out. Make a few shallow cuts so it lies flat.

Alternatively, accordion-cut: cut down along the bone, flip the meat, cut straight down not all the way through, and unfurl.

Season with salt, pepper and oil; cook over medium heat, flipping every 30 seconds.

After the first side has a little sear, set a foil-wrapped brick on top for even contact; keep flipping every 30 seconds.

Cook to medium, until lots of pink juice pools on the meat, so the fat melts. Rest, slice thin as close to against the grain as possible, and finish with smoked sea salt.