Lightly brush steak and pears with herb oil. Sprinkle with salt and pepper.
Grill steak to desired doneness, grill pears until tender.
When steak is almost done place Cabrales crust on top of steak and place in salamander 1 minute until golden brown.
Sauce front half of plate, dollop potatoes at 11:00, stack pears over potatoes in a triangle.
Place steak at 5:00 and place thyme sprig in between steak and potatoes, sticking up.
Sprinkle parsley across sauce. Serve.