How a Professional Chef Grills the Perfect Steak

A musical tribute to simplicity in cooking, this remains my preferred method. steak ,” says chef Ben Tish , whose latest cookbook is focused on the Mediterranean food .

Traditionally, Fiorentina refers to a T-bone or a porterhouse steak—a steak with the bone retains more flavour compared to a boneless version—but a high-quality rib-eye or sirloin steak also works nicely. It’s crucial for the steak to be sliced generously so that the exterior can achieve a perfect crunch and caramelisation, while the interior remains perfectly medium-rare and juicy.

For an enhanced version of this meal, Tish suggests accompanying the steak with chips and a side salad.

Tuscan-style steak with rosemary, garlic and grape molasses

Serves : 4

Ingredients :

2 x 1kg T-bone or porterhouse steaks, or alternatively 2 x 600g sirloin or rump steaks, brought to room temperature

Olive oil

4 minced garlic cloves

Needles from 3 fresh rosemary sprigs, finely chopped

Grated zest and juice of 1 unwaxed lemon

2 tbsp grape or date molasses (optional)

Sea salt and freshly ground black pepper

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.

3. 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.

Recipe from ‘Mediterra’ by Ben Tish (Bloomsbury).

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