Bistecca alla Fiorentina

1. Place the steak at room temperature for at least 1 hour before cooking
2. Light a barbecue
3. When the coals of the barbecue are glowing white
4. Season the steak with Maldon Sea Salt
5. Place the steak on the hottest part of the grill and cook until rich grill marks are achieved, 2/3 minutes
6. Turn the steak over and repeat the process, 2/3 minutes
7. Turn the steak a third time and place on a cooler part of the grill, again cook until grill marks are achieved, 6/7 minutes
8. Repeat the process a fourth time, 6/7 minutes
9. The third and fourth stage will take longer allowing the steak to cook slower
10. The combined cooking time of the steak will be approximately 15 – 20 minutes. Using a meat thermometer probe the meat in the thickest part and very slightly toward the bone. Allow the meat thermometer to sit for a few minutes to register a true temperature. A medium rare temperature will read 52C to 55C. However, as the steak rests it will continue to cook and the internal temperature will rise by approximately 5C. For best results remove the steak from the heat when it reaches 47C, 48C
11. When this temperature is achieved remove the steak from the grill and place on a cooling wire(If the steak has not reached 47C, 48C return it to the grill and continue to cook)
12. Dress with olive oil and fresh ground black pepper
13. Allow the steak to rest for the same amount of time as it takes to cook
14. Using a sharp knife cut the striploin and tenderloin away from the bone
15. Slice thinly and place neatly by the bone
16. Drizzle over a little more olive oil and season sparingly with Maldon Sea Salt
17. Serve

If cooking the steak in an oven, pre-heat to 230C, 450F

1. Place a cast iron pan over a medium heat and warm until very hot
2. Season the steak with Maldon Sea Salt
3. Drizzle a small amount of canola oil over the base of the pan and add the steak
4. Cook for 2/3 minutes until a nice crust has formed
5. Turn the steak over and repeat the process
6. After the second 2/3 minutes place the pan and steak into the oven and cook for 6/7 minutes
7. Remove the pan from the oven and turn the steak over
8. Return the pan to the oven and cook for a further 6/7 minutes
9. Remove the pan from the oven
10. Using a meat thermometer probe the he meat in the thickest part and very slightly toward the bone
11. Allow the meat thermometer to sit for a few minutes to register a true temperature. A medium rare temperature will read 52C to 55C However, as the steak rests it will continue to cook and the internal temperature will rise by approximately 5C. For best results remove the steak from the heat when it reaches 47, 48C.
12. When this temperature is achieved remove the steak from the pan and place on a cooling wire.
    (If the steak has not reached 47C, 48C return it to the grill and continue to cook)
13. Dress with olive oil and fresh ground black pepper
14. Allow the steak to rest for the same amount of time as it takes to cook
15. Using a sharp knife cut the striploin and tenderloin away from the bone
16. Slice thinly and place neatly by the bone
17. Drizzle over a little more olive oil and season sparingly with Maldon Sea Salt
18. Serve

If not using a meat thermometer strictly follow the cooking times as described

Cooking the green beans

1. Preheat oven to 400˚F.
2. Remove the plastic lid and place on a baking sheet.
3. Bake for 25 minutes or until centre is hot.

Penne al forno

200g penne 
150g buffalo mozzarella
150ml tomato sauce
3tbls extra virgin olive oil
15 basil leaves, torn
50g grated Parmesan 

1. Cut the mozzarella into chunks
2. Cook the penne as directed and allow to cool
3. Toss with the mozzarella, tomato sauce, oil and basil
4. Season with sea salt and freshly ground black pepper
5. Butter a dish and add
6. Dust with the Parmesan and bake in a hot oven pre-heated to 200c until golden brown, 15 – 20 minutes  

For the tomato sauce 

6 cloves of garlic, very thinly sliced
12tbls extra virgin olive oil
Pinch of crushed chili flakes
1kg fresh ripe tomatoes (beefsteak, plum, vine ripened etc)
1kg tinned tomatoes
1tbls sea salt 

1. Fry the garlic in the oil until it just starts to color. Strain the garlic from the oil  
2. Add the chili flakes then the tomatoes, the salt, and a few grinds of black pepper
3. Cook at a brisk simmer until thickened – about 1 hour