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1
Trim any excess fat from steak and pat dry with paper towels.
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2
Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
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3
Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
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4
Bring the meat to room temperature before cooking.
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5
Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
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6
Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
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7
Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
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8
Turn steak over and cook for another 3 minutes, steak will be rare.
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9
Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
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10
Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
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11
To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
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12
Cut each piece into thick slices. Divide the slices between 2 serving plates.
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13
Pour the meat juices that have accumulated over the sliced steak.
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14
Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
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15
Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
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16
ENJOY!
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17
Marinating time not included in prep time.
