Place a fry pan on medium-high heat with a tablespoon of oil. Allow the oil to get hot.
Season both sides of room-temperature steak with salt, pepper and rosemary.
For 2cm thick steaks, use the 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other side before removing steak from heat and allowing to rest for a further 2 minutes.
Heat oil & butter in a separate pan, until butter melts and begins to bubble.
Add pear wedges with a pinch of salt and pepper. Sauté until caramelized.
Remove the pear from the pan and allow to cool slightly before tossing with fresh rocket and toasted pine nuts.
Slice the pork steak, serve with pear and rocket salad. Finish with a quick drizzle of olive oil.