Remove the steak from the fridge an hour before grilling.
Preheat a grill pan over a high heat. Pat the steak dry, and season both sides generously with salt and pepper.
Tie the rosemary and sage bunches together with butcher's twine to form a herb brush. Use the herbs to brush the steak with olive oil whilst cooking.
Place the steak on the grill pan, and char it until well browned, 3-4 minutes each side, until there's a little spring when pressed with your thumb, the steak is traditionally served rare.
When the steak is done, remove it from the grill pan and allow it to rest in a warm place for 5-10 minutes, before slicing.
Carve from the bone & slice thinly against the grain.
