The best way to cook steak, according to a professional chef

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “A culinary hymn of praise to simplicity, this is my favourite way to cook steak,” says chef Ben Tish, whose new cookbook is dedicated to Mediterranean food. “Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well. The steak must be cut thick as you want the meat beautifully crisp and caramelised on the outside and medium-rare and pink within.” To take this dish up a notch, Tish recommends serving the steak with chips and a salad. Tuscan-style steak with rosemary, garlic and grape molasses Serves: 4 Ingredients: 2 x 1kg T-bone or porterhouse steaks, or 2 x 600g sirloin or rump steaks, at room temperature Olive oil 4 garlic cloves, finely chopped Needles from 3 fresh rosemary sprigs, finely chopped Grated zest and juice of 1 unwaxed lemon 2 tbsp grape or date molasses Sea salt and freshly ground black pepper open image in gallery Method: 1.