Bring your steak to room temperature for 20-30 minutes before cooking.
This will give you time to make your romesco sauce. Toast your almonds in the oven for 10 minutes then add all the ingredients for the sauce into a blender and process. The consistency of the sauce is to your preference. Add more oil for a looser sauce or make it more peppery by adding extra paprika.
Now back to your steak. Stab the eye of the fat with salt, then oil and season the steak, not the pan.
Place the steak onto the hot griddle or BBQ, searing each side for about 3 minutes then repeat after turning the beef 90 degrees. This produces the nice professional pattern on the meat and helps it cook evenly.
If finishing in the oven, place on a roasting tray or oven proof griddle for 15-20minutes on 200oC. If cooking on a BBQ, find a cooler spot on the BBQ to avoid burning.