Bistecca alla Fiorentina

Method

Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature. Pat dry thoroughly with kitchen paper and season generously with sea salt and black pepper on both sides. Heat a cast iron griddle or heavy frying pan over a high heat until smoking hot. Place the steak on the hot surface and sear for 4-5 minutes without moving it, then flip and sear the other side for another 4-5 minutes for medium-rare, depending on thickness. Reduce heat to medium and add olive oil, rosemary, and smashed garlic cloves to the pan, basting the steak continuously for 2-3 minutes. Transfer the steak to a warm plate and rest for 5 minutes before serving with lemon wedges and additional olive oil drizzled over the top.