Remove your steak from the fridge to let it come to room temperature - season with salt and let it sit.

In a food processor, mix in softened butter and Lee Kum Kee’s Shrimp Chilli Oil. Blend till smooth.

Taste for seasoning - if you’d like it spicier, add in more chilli oil!

Heat up cooking oil in a heavy bottomed pan on medium high heat.

With a paper towel, dry the surface of the steak and lay it away from you when the oil starts to smoke - you should hear a nice sizzle!

Leave it in for 2½ minutes a side, or until the steak reaches an internal temperature of 52℃ for a lovely medium rare.

Let the steak cool for at least 5 minutes after removing it from the pan!

After your steak has cooled, slice into your steak and plate it up, garnishing with your chili oil butter and chopped chives!