TO PREPARE:

1. Place the unsalted butter in a saucepan over high heat. Cook until melted and the milk solids and clarified butter have split.

2. Reduce the heat to low and simmer for 15 to 30 minutes until all the solids have caramelized and the pan has a deep nutty (butterscotch) aroma. Note: It is important to constantly whisk to avoid a layer of it burning to keep the butter moving so that it browns instead.

3. Pass the contents through a fine-mesh sieve.

4. Preheat the oven. For a medium-rare steak, preheat the oven to 140F. For a more well-done steak, set the oven to 170F.

5. Place a frying pan over high heat and leave to get piping hot.

6. Gently massage a drizzle of oil over the steak and sprinkle with plenty of table salt.

7. Sear each side of the steak in the pan until you see a nice golden crust forming, around 2 to 3 minutes on each side. If you have a small piece of striploin (from a roe deer or calf), you may not be able to cook for as long—instead just cook for 30 to 60 seconds on each side to get a little color on the meat.

8. Remove the steak from the pan, place on a small tray, and bake for 10 to 20 minutes, depending on thickness, until desired doneness. If it is not quite firm or cooked enough, stick it back in the pan for another 2 minutes on each side.

TO SERVE:

Warm the brown butter back into a liquid in a pan over low to medium heat. Slice the steak length-wise on a chopping board, and drizzle brown butter over the top. Season with sea salt and freshly-cracked black pepper, and serve.