Mini Lomo Steak Recipe

Bring steaks to room temperature

Remove the 125g fillet slices from the refrigerator and pat dry with paper towels. Let sit at room temperature for 20–30 minutes to ensure even cooking.

Season

Season both sides of each fillet slice evenly with sea salt and freshly ground black pepper.

Preheat pan

Place a heavy skillet or cast-iron pan over high heat and let it get very hot (2–3 minutes). Add the olive oil and swirl to coat; the oil should shimmer but not smoke excessively.

Sear steaks

Add the fillet slices to the hot pan without crowding (work in batches if necessary). Sear each side for about 1.5–2 minutes for medium-rare (adjust time ±30 seconds for rarer or more done). Use tongs to sear the edges briefly if desired to render any exterior fat.

Finish with butter

Reduce heat to medium. Add the unsalted butter to the pan and, as it melts, tilt the pan slightly and spoon the butter over the steaks (baste) for 30–45 seconds to develop flavor and a glossy finish.

Rest steaks

Transfer the steaks to a warm plate and loosely tent with foil. Rest for 5 minutes to allow juices to redistribute.

While the steaks are resting, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, salt and black pepper in a small bowl. Mix until smooth and chill briefly if you prefer a firmer compound butter (about 5 minutes in the fridge).

Place a small dollop (about 1 tsp) of garlic-herb butter on each rested fillet slice so it melts over the warm meat just before serving.

Arrange microgreens or baby rocket on serving plates. Place the rested fillet slices on top, add the compound butter if using, and serve with a lemon wedge on the side for squeezing.

Serve immediately while warm. Suggested accompaniments: fries, creamy mash or seasonal vegetables.