• Peel 10 of the garlic cloves and chop them as finely as you can. Bash the remaining two garlic cloves with the side of a knife; don't bother peeling these two.
• Rinse the langoustine under cold water for 2-3 minutes.
• Chop the parsley as finely as you can.
• Heat a 28cm or 11" skillet or frying pan (not nonstick if possible) over a high heat.
• If your steak feels "wet", dry it with some kitchen paper, then rub the oil into the top face of the steak and season it generously with salt and pepper.
• When the pan is hot, add the steak and cook on one side for 2½-4 minutes. The timing in this recipe is aimed at a single steak for two that is around 20-25mm or ¾-1" thick.
• Add 50-60g (around ¼ cup) of the butter to the pan and the two bashed garlic cloves, then cook for another 2½-4 minutes, depending on how you want your steak cooked.

  Baste the steak with the butter as it is cooking. I use a meat thermometer for accurate cooking and give a temperature guide in the frequently asked questions section.
• One minute before you are going to remove the steak from the pan, add the remaining butter to a second large skillet (at least 30cm or 12") with a lid and place it on a medium-high heat, and when the butter begins to foam, add the chopped garlic and stir for 60 seconds.
• Remove the steak and rest it for 6-8 minutes covered with foil.
• Add the langoustine to the pan with garlic butter, making sure they are in a single layer if possible, add a lid, reduce the heat to medium and cook for 6-7 minutes.
• Remove the lid, throw in the chopped parsley and using some kitchen tongs, turn everything over to coat them, then remove the langoustine.
• Add the samphire to the pan and toss it in the garlic butter for 30 seconds, then remove the samphire and decant the butter into a bowl.
• Slice the steak and pile everything onto a board, and enjoy.

Internal Temperatures for the Steak:

• Rare: The target temperature to remove the steak is 45-47°C or 113-117°F. The final temperature after resting will be 49-51°C or 120-124°F. Estimated total cooking time (3-4 minutes).
• Medium Rare: The target temperature to remove the steak is 48-54°C or 118-129°F. The final temperature after resting will be 52-58°C or 125-136°F. Estimated total cooking time (4-5 minutes).
• Medium: The target temperature to remove the steak is 55-57°C or 130-135°F. The final temperature after resting will be 59-61°C or 137-142°F. Estimated total cooking time (5-6 minutes).
• Medium Well: The target temperature to remove the steak is 58-63°C or 136-145°F. The final temperature after resting will be 62-67°C or 143-152°F. Estimated total cooking time (6-7 minutes).
• Well Done: The target temperature to remove the steak is 64-71°C or 146-160°F. The final temperature after resting will be 68-75°C or 153-165°F. Estimated total cooking time (8-10 minutes).