Ben Tish’s Tuscan-style steak recipe

“A culinary hymn of praise to simplicity, this is my favourite way to cook steak,” says chef Ben Tish, whose new cookbook is dedicated to Mediterranean food.

“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.”

To take this dish up a notch, Tish recommends serving the steak with chips and a salad.

Tuscan-style steak with rosemary, garlic and grape molasses

Ingredients:

(Serves 4)

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

2tbsp grape or date molasses (optional)

Method:

1. Light a BBQ 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.

2. Rub the steaks with oil, then season well and place them on the grill or griddle pan. Cook for three 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 six to seven minutes, turning every minute or so for medium-rare. Add another three to four minutes for medium-well.

Mediterra by Ben Tish is published by Bloomsbury, priced £26. Photography by Kris Kirkham. Available now