Argentine Steak with Asparagus and Pecorino Sauce

Method

1. Take the Argentine steak out of the fridge and let it come to room temperature. Pat dry with paper towels.
2. On a plate, drizzle a little olive oil and sprinkle black pepper. Place the steak on top and coat both sides. Do not add salt. Let it rest for 10 minutes.
3. Use the thicker stalks of the asparagus (save the tips for other uses). Slice the stalks very thinly. Also slice a golden onion very thinly.
4. In a pan, heat a drizzle of olive oil and a knob of butter over medium-low heat. Add the sliced onion and asparagus. Add a pinch of salt (not too much, as the pecorino will add saltiness). Cook gently, stirring occasionally.
5. After a few minutes, add a shot of whisky. Carefully flambé to burn off the alcohol. Let the flames subside.
6. Add a mixture of half cream and half milk (enough to create a slightly liquid sauce). Stir and let it come to a gentle simmer over low heat.
7. Add a generous amount of grated artisan pecorino cheese. Stir until melted and creamy. Adjust consistency if needed. Set the sauce aside.
8. Heat a clean pan (no oil) over high heat until very hot. Place the steak in the pan, ensuring full contact. Do not poke the meat. Cook for 1½ minutes on the first side.
9. Flip the steak and cook for another 1½ minutes on the second side. The surface should be nicely caramelised (Maillard reaction).
10. Reduce the heat to low or turn off the burner. Add a peeled and crushed clove of garlic, a sprig of rosemary, and a knob of butter to the pan. Let the butter melt and baste the steak with the garlic-rosemary butter.
11. Remove the steak from the pan and let it rest briefly. Then slice it very thinly, almost like carpaccio.
12. To serve, spread the asparagus-pecorino sauce on the center of a plate. Arrange the sliced steak on top. Optionally sprinkle additional grated pecorino over the steak. Serve immediately.