Chef Ben Tish shares his favourite method for cooking a perfectly caramelized and juicy steak, with a Tuscan twist

Chef Ben Tish, known for his expertise in Mediterranean cuisine, has a favourite method for cooking steak that brings out the meat’s natural flavours in the simplest yet most effective way. His recipe, inspired by the Tuscan classic “Fiorentina,” focuses on using bone-in cuts like T-bone or porterhouse steaks, but a quality rib-eye or sirloin will also do the job. This approach to cooking the perfect steak ensures a crispy, caramelized exterior while keeping the inside beautifully medium-rare and pink.

The secret to getting the perfect steak starts with the right preparation. Chef Tish recommends using thick cuts of meat so that the steak cooks evenly and maintains its juicy tenderness. The marinade, which includes olive oil, garlic, fresh rosemary, lemon zest, and a touch of grape or date molasses, adds depth to the flavour while enhancing the natural richness of the steak. Cooking the perfect steak begins with this flavorful marinade, setting the foundation for a delicious, tender result.

For the cooking method, Tish swears by the power of a BBQ, making sure the coals are ashen grey and hot, creating the ideal environment for grilling. If you don’t have access to a BBQ, a large ridged, cast-iron griddle pan heated to its maximum temperature will also do the trick. The key is to cook the steak for a few minutes on each side until it’s nicely charred, then move it to a cooler spot or reduce the heat to medium for the final cook. This ensures that the steak retains its juiciness and reaches the perfect level of doneness.

After grilling, the steak is rested and served with the garlic, rosemary, lemon, and molasses mixture spooned over the top. This allows the flavours to marry, ensuring each bite is packed with a burst of rich, aromatic taste. Chef Tish recommends pairing the steak with crispy chips and a fresh salad to complete the meal.