2) Coat the steak in olive oil, season with pepper then throw a rosemary sprig into the pan and set the steak on top. Caramelize the meat evenly on both sides then transfer to the oven until cooked to the desired doneness, 7 to 8 minutes for medium-rare.
3) Drizzle a carving board with olive oil and place the steak on the board. Allow to rest then thinly slice against the grain. Dress the sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.