Pat dry steak and season generously with salt and pepper.

Preheat cast-iron pan or stainless steel pan over medium-high heat, pour olive oil and swirl to coat. Once oil is hot, add steak to the pan.

Sear steak on the first side for 3-4 minutes or until a brown crust develops, then repeat on other side.

Use tongs to turn steak on its side to render the fat and cook the edges (1 min per side).

Continue cooking to your desired doneness (use meat thermometer to check, keep it around 5-10 degrees below desired doneness as it will continue to cook after removing it from the heat).

Reduce heat to medium and add in butter. Spoon the melted butter over the steak, coating all sides.

Move steak to a cutting board to let rest and cover loosely with aluminum foil for 10 minutes.

In the meantime, in a small bowl, combine dijon, parsley, shallots, and juice from lemon wedge into a bowl and mix thoroughly.

In a separate bowl, loosely mix chopped basil, dill, habanero together

Toast or pan fry bread with olive oil, until crispy or lightly browned.

Uncover steak and cut against the grain into multiple thinner pieces to maintain the tenderness.

On your toast, spread your dijon/shallot mixture evenly over the slice

Place a few pieces of your steak over the mixture