Remove the steak from the fridge and any packaging, place onto a board or plate and season liberally with sea salt flakes and cracked black pepper. Let the seasoned steak sit at room temperature for around 10 minutes. Place the steak onto a heatproof tray.

Bring your pellet grill or smoker to a temperature of 120°C/248°F, using your chosen wood chips or pellets.

If you have a meat thermometer with a probe, insert the probe into the meat. Once the smoker reaches temperature, place the steak into the smoker, close the lid and cook until it reaches an internal temp of 57°C/134°F (to finish medium-rare - 61°C/141.8°F (to finish medium).

Remove from the smoker and rest at room temperature for 10 minutes before doing final searing.

While the steak rests, heat the BBQ up, place the steak on the grill grates and grill for 1 minute 30 seconds each side. Remove from the heat and rest on a wooden board or butchers block for 5 minutes then slice and serve.

Preheat the oven to 120°C/248°F.

If you have a meat thermometer with a probe, insert the probe into the meat. Once the oven has preheated, place the tray with the steak on it into the oven and cook until it reaches an internal temperature of 57°C/134°F (to finish medium-rare - 61°C/141.8°F (to finish medium).

Remove from the oven and rest at room temperature for 10 minutes before searing.

Place a large frying pan or cast iron pan onto the stove top and bring to a medium-high heat. Once hot, add a drizzle of olive oil and a knob of butter. Once the butter has melted, add the steak to the pan and sear for 1 minute 30 seconds on each side, spooning the butter over the steak as it sears.

Remove the steak from the heat and let the steak rest for around 5 minutes on a wooden board or butchers block before slicing and serving with your desired sides.