Season the steak with the Salt & Pepper and let sit at room temperature for 1 hour.

Meanwhile, remove the tough outer leaves and darker tops from the Leeks, rinse and slice crosswise into 1/4 inch pieces.

Heat a large cast iron skillet or frying pan over a high heat until just smoking. Add 1 tbsp vegetable oil, followed by the steak. Cook the steak, flipping it every minute, for 4 to 6 minutes according to your cooking preference. Remove the steak from the pan to rest.

In the same pan, add a large knob of butter together with the leeks and thyme sprigs and reduce the heat to medium for 6-8 minutes.

Once the leeks have softened, move them to one side and return the steak to the pan. Tilt the pan and baste the steak with the butter from the leeks for 1 minute.

Remove the steak to rest again. Add 1/4 cup white wine to the Leeks, scraping any brown bits from the bottom of the pan as the wine reduces. By the time your wine has reduced by half, the leeks should be very soft. Season with salt and pepper and, for optional extra creaminess, add a further knob of butter.

When the leeks are ready, turn off the heat and stir through the lemon juice. Slice the steak into thick strips and serve on top of a bed of the buttery leeks with a grind of black pepper and some crusty bread.