Choice grass-fed beef steak (in this case we use a porterhouse, but really you could use any piece. The thicker the better, over an inch is recommended)
Spring of thyme or oregano
Clove of garlic
Season the meat with lots of salt and let it sit out while you prepare the other components.
Then dry the meat off and salt again while your cast iron pan is heating up.
Add oil to the cast iron and sear that steak hard.
Once it has got some serious color, flip it over, let it sear on the other side for about a minute.
Then add the butter, garlic and oregano.
Base the steak in the butter - depending on how thick your steak is, this could be a 30 second thing or an 8 minute process. For an inch thick piece of meat after the sear I would give it about a minute of basting.
Let the meat rest for a good 10 minutes.
Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again.
Serve directly on the potatoes so the juices drip through. And, of course, top with the chimichurri salsa.