Fiorentina Steak with Olive Oil, Rosemary and Pepper Sauce


This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant.  Buy your steaks from a butcher who cuts meat fresh from the carcass rather than buying meat ready-sealed in plastic.

Serves 4 (recipe halves easily)


2 T-bone steaks each weighing 700g each
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 teaspoon green peppercorns, crushed
1 teaspoon rosemary leaves


1. Sprinkle the steaks with sea salt on both sides about 20 minutes before cooking. Leave the steaks out of the fridge so they can come to room temperature.

2. Heat a griddle or frying pan until you can barely hold your hand an inch from the pan. Add one T-bone steak (don’t add oil to the pan) and cook for 6-7 minutes on the first side, resisting the urge to touch it – it needs to form a seal so it won’t stick. Turn the steak and cook on the other side for 3-4 minutes.  If you press the meat and you see blood rising, that means it is rare. If you want it medium-rare, leave it to cook for another 1-2 minutes or until it is springy and firm to the touch. Remove to a plate and cover loosely with tin foil while you cook the second steak. When the second steak is cooked, remove and place under the tin foil.

3. Add the olive oil, green peppercorns and rosemary leaves to the pan and cook over medium heat until they sizzle. Pour over the steaks and serve.

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