Milk-poached steak

Insert a probe thermometer into the middle of the steak.

Pour milk into a cast iron pan and heat to a gentle simmer, not a boil. Add bashed garlic, thyme, red pepper flakes, a pinch of salt and pepper and about 3 tablespoons of butter.

When it starts to simmer, lower the steak in (starting at 51 degrees internal). Splash milk on top every so often and turn it about halfway through.

At 130 internal, turn off the heat and take the steak out; it will be pale grey.

Dry the steak, dump the milk, dry the pan and get it very hot. Oil the steak and sear about a minute, pressing it flat for even colour, then about 30 seconds more; colour the fat edge.

Rest, then slice against the grain and sprinkle with a little salt.