Steak, with garlic butter

There are 3 fantastic butchers in Todmorden Market Hall - this steak was from Nick Fielden - and it was fantastic.  No real recipe here are all the bits were quite straight forward - fried potatoes, steamed petit pois and broad beans, and fried mushrooms with onions.  The steak was cooked on a hot griddle - with a tiny amount of olive oil brushed onto the surface of the meat - for a couple of minutes each side.  Then let it rest for at least 5 minutes.  I put the garlic butter on top as it was resting, it melted gently and was very succulent.