Striploin with Asparagus and Herbed Green Sauce

1. Bring to room temperature, take the steak out of the fridge 30 minutes prior to cooking.
2. Pat dry each steak with paper towels.
3. Heat oil in a heavy based pan over high heat until it is very hot and smoking.
4. Season each side of the steak generously with salt and pepper, then immediately place in the pan.
5. Sear the first side for 2-2.5 minutes until you get a great crust, then turn.
6. Sear the second side for another 2-2.5 minutes.
7. Add the butter and bay leaves, then baste the steak with melted butter. Continuously spoon over the melted butter until the steak is cooked to your liking, a further 2 minutes for medium rare. (internal meat temperature of 52°C – see chart below for other doneness temperatures).
8. Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
9. Flash fry the asparagus in the same pan until just tender. Squeeze over lemon.

For Herbed Green Sauce:

1. Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.