Take the steak out of the fridge. (See note below about salting overnight.) Pat the surface dry with a paper towel then leave the steak on the counter for 1 hour to remove the chill. This will help it cook more evenly.

Put the potatoes in a large saucepan and cover with 5cm of water. Add 1 teaspoon of salt. Bring to a boil over high heat, reduce the heat to medium-high, and cook for 12-15 minutes or until the potatoes are soft all the way through. Drain in a colander, transfer to a bowl, and crush them lightly with a fork so they burst open slightly. Drizzle with butter, sprinkle with salt, pepper and parsley, if using, then gently toss and keep warm until you’re ready to serve.

Preheat a dry cast-iron frying pan on high heat until it is smoking hot (look for wisps of smoke). Do not put oil in the pan or use a non-stick pan (you’ll destroy it).

Meanwhile, drizzle the oil on the steak and rub it all over, then sprinkle with salt and pepper.

Place the steaks in the pan and cook the first side for 2½ minutes or until a deep golden-brown crust forms. Turn and cook the other side for 2 minutes or until the steak’s internal temperature reaches 51C (medium-rare) – see note for other levels of doneness.

Remove the steaks from the pan and rest for 5 minutes on a rack over a plate (this prevents the bottom from becoming “sweaty”). The internal temperature will rise to 56C. Cut the steaks into thick slices.

While the steaks are resting, add the asparagus to the still-hot pan over high heat. Toss for 2 to 3 minutes or until tender-crisp. The residual oil, salt and pepper will season the asparagus.

To serve, divide the steak slices among two plates and place the potatoes and asparagus alongside. Dollop as much chilli crisp as you want across the steak. Then dig in!