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Bistecca alla Fiorentina

Serves 2

Ingredients

1 x 500-600g t-bone (dry aged if possible)

2 tbsp olive oil

2 tbsp flake sea salt

Fresh ground black pepper

2 tbsp olive oil

4 cloves garlic, in skin, smashed with your hand

2 sprigs rosemary

1 lemon

Extra virgin olive oil to drizzle

Method

Pull the T-bone out of the fridge at least 30 minutes before cooking to come to room temperature. Preheat a BBQ (wood fuelled if possible) or grill plate.

Drizzle the T-bone with the olive oil on both sides and season with salt and pepper. Rub with the garlic and rosemary and let sit for 5 minutes.

Cook the steak on the preheated BBQ or grill plate, keeping the rosemary and garlic on the on the steak as it cooks. Cook the steak for appox. 5 minutes each side, rotating half way to really give it a rich crust and caramelisation.

Rest the steak for 10 minutes on a plate with the garlic and rosemary on top. Keep all the juices.

Flash the steak quickly back on the heat for 30 seconds each side then slice the fillet and sirloin from the bone and cut them into

2cm thick slices on a slight angle. Place the bone and sliced meat back together on a serving plate, drizzle over the resting juices, a good splash of extra virgin olive oil, some more black pepper, flake salt and serve with lemon.

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