Place the steaks in a non-stick pan on medium heat with a knob of butter. Season lightly and add some of the garlic and thyme. Keep basting the meat with the butter and cook evenly on all sides until nicely caramelised.

While the meat cooks, prepare the glaze in another pan. Have the pan hot on medium heat and add the Campari first, followed straight after with the balsamic, balsamic glaze and sugar. Let it reduce by half.

In a different saucepan, cook the peeled and halved grelot onions in butter, garlic and thyme until they get a nice golden colour, season, and add a splash of water and some of the reduced glaze. Cook until fairly soft and have a nice glossy shine around them. Keep an eye out on the density of the glaze, you may need to thin it with a touch of water or it will get too sticky and unpleasant.

To plate, dress some of the leaves lightly with olive oil and place on the plate. Slice the steak and arrange it on the leaves, top with some of the onions, drizzle with the glaze, put some of the balsamic pearls on it and finish with some grated Pecorino cheese.