Tuscan-style steak recipe by Ben Tish

A culinary hymn of praise to simplicity, this is my favourite way to cook steak. Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well. The steak must be cut thick as you want the meat beautifully crisp and caramelised on the outside and medium-rare and pink within. This recipe is perfect for cooking on the barbecue, and fried potatoes and a salad are ideal accompaniments.

Serves 4

Ingredients

• 2 x 1kg T-bone or porterhouse steaks, or 2 x 600g sirloin or rump steaks, at room temperature
• Olive oil
• 4 garlic cloves, finely chopped
• Needles from 3 fresh rosemary sprigs, finely chopped
• grated zest and juice of 1 unwaxed lemon
• 2 tablespoons grape or date molasses (optional)
• Sea salt and freshly ground black pepper 

Method

Light a barbecue about 30 minutes before you want to cook so the coals turn ashen grey and are at the optimum grilling temperature. Position the grill above the coals so it gets very hot. Alternatively, heat a large ridged, cast-iron griddle pan to maximum.

Rub the steaks with oil, then season well and place them on the grill or griddle pan. Cook for 3 minutes on each side, or until nicely caramelised and charred. Now move either the steaks to a cooler spot on the barbecue or turn the heat under the griddle down to medium, and continue cooking for a further 6–7 minutes, turning every minute or so for medium-rare. Add another 3–4 minutes for medium-well.

Remove the steaks from the grill and transfer to a tray or rimmed platter and sprinkle over the garlic, rosemary, lemon zest and juice and the molasses, if using. Leave to rest for 10 minutes like this before serving either whole or in the traditional style with the meat cut from the bone, sliced and arranged back against the bone for serving with the resting juices spooned over. Sprinkle with extra salt, if you want.

Extract taken from Mediterra by Ben Tish  (Bloomsbury, £26 Hardback)