Steak with garlic and truffle sauce

1
Grind all of the ingredients for the spice rub together using a mortar and pestle.
2
Generously rub the steaks with the spice rub mix and allow to stand for at least 30 minutes, or overnight if possible. If the steaks have a rind of fat, be sure to score to prevent curling in the pan.
3
In a large heavy-based frying pan, heat the butter and oil until bubbling. Tie the herbs together with the kitchen string to form a ‘brush’ and add to the bubbling fat.
4
Over high heat, render the fat on each steak by standing upright in the pan, then allow the steaks to brown for a minute or two on each size until nicely caramelised. Reduce the heat to moderate and turn the steaks once or twice more and cook until blood runs off the surface – this will be medium rare. While frying, use the herb ‘brush’ to baste the steaks with the pan juices to add flavour. Remove from the pan and allow to rest

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