Remove the steak from the fridge 40–60 minutes before cooking. Pat dry and season well with salt and white pepper.
Finely chop the coriander, spring onions, laksa leaves and cilantro. Blend with the lemon zest and juice and roasted peanut oil until smooth. Season with salt to taste.
Preheat the oven to 200°C. Heat a cast-iron pan over medium-high heat and sear the steak for 2–3 minutes on each side until golden. Briefly sear the bone and fat side.
Transfer the steak to the oven and roast for 15–20 minutes, depending on thickness and preferred doneness. For medium-rare, aim for a core temperature of 52–54°C; for medium, 58–60°C.
Remove from the oven and rest for 8–10 minutes. Slice along the bone and serve with the Yunnan chimichurri.
