Florentine T-bone steak (Bistecca alla fiorentina)

1. Take the steak out of the fridge at least 1 hour before cooking so it reaches room temperature, then pat it dry with kitchen paper.

2. Heat a grill or a heavy cast-iron pan until very hot (with charcoal, the embers should be glowing with no flames).

3. Place the unseasoned meat on it and cook for 5-6 minutes until a thick, dark brown crust forms; turn only once and cook the other side for 5-6 minutes.

4. Finally stand the steak upright on its bone and cook for another 5-6 minutes so it heats through along the bone.

5. Take it off the heat, season generously with coarse salt and pepper and let it rest with the rosemary sprigs for 5 minutes.

6. Cut the meat off the bone, slice it finger-thick, arrange it back around the bone, drizzle with extra virgin olive oil and serve with rocket and lemon wedges.

Tip: By Florentine tradition, bistecca is only good rare (al sangue): the centre should be red and warm - which is why the steak must be at least 4-5 cm thick.