Bob Hart's bistecca alla Fiorentina

Purchase a really thick - at least double cut, or around 5cm thick - T-bone with a good portion of fillet opposite the sirloin. Ensure it is at room temperature before you begin the process. Fire up your gas barbecue to maximum heat. Then...

Oil the steak with EV olive oil and season well on both sides. Also, sprinkle over some finely chopped rosemary (This is not traditional, but it really works).

Follow my classic steak cooking method, allowing extra time because of the thickness of the steak. At 5cm, place it at 45 degrees to the grill and leave it for 3 minutes. Then, turn through 90 degrees and cook, on the same side, for another 3 minutes. Then, turn the steak and repeat the process on the second side. Cook it, at all times, with the top down. And if you like it cooked more than rare, give it a bit of extra time in each position.

Remove from the grill to a warm plate, loosely tent with foil and leave for at least 6 minutes. Thsn, transfer to a cutting board, run a sharp knife between the meat and the bone, removing both the fillet and the sirloin, carefully. Slice them across into 2cm slices and, on a warm serving place, reassemble the steak. Salt it to taste and add a squeeze of lemon. Eat.