Bring Beef to Room Temperature: Take the beef out of the refrigerator two to three hours prior to cooking (key tip for even cooking). With a paper towel, dry.

Bake at 240°C/460°F (220°C fan) for 10 minutes. Adapt the shelf so the beef is positioned in the centre of the oven.

Garlic and herb butter: Combine.

In a heavy-bottomed oven-safe skillet, combine the herbs, onion, and garlic for the roasting bed (or use a roasting pan).

1st Slather: Put a small layer of butter on the beef's underside (ie the bone side). Butter side down, place the beef on the onion, etc. 2/3 of the butter should be distributed on the top and sides (reserve some for Slather 2).

Roast for 20 minutes in a hot oven.

Slather 2: Take off and apply the remaining butter over. Reduce oven temperature to 120 C/250 F (100 C fan).

Slow roast: Continue to roast for a further 1 1/2 hours, basting with the pan juices every 30 minutes, until the internal temperature reaches 50°C/122°F in the centre (for medium rare, Note 4). Early temperature monitoring is recommended.

Rest: Place the steak on a plate. Rest for 20 to 30 minutes while loosely covered with foil. It will get hotter indoors, reaching 54 C/129 F. (which is medium rare).

Serve sauce with sliced beef! Serve with Paris Mash and Garlic Sautéed Spinach for the experience of a high-end steakhouse from the past.

Place the skillet with the remaining onion and garlic over high heat in the stove. Add wine and beef stock, and quickly cook for 10 minutes, or until the liquid has reduced by about 2/3 to 1 1/2 cups.

heat setting to medium. Combine 2 tablespoons water and cornmeal. Half the mixture in, then whisk. The sauce will thicken in about a minute. If you want it thicker, add more of the cornflour and water mixture.

Pour into sauce jug after straining into bowl.