Bistecca alla fiorentina with salsa dragoncello (steak florentine with tarragon sauce)

Step 1

Preheat a heavy-based frypan, chargrill pan or barbecue on high heat. Brush steak with extra oil, then season with salt. Reduce heat to medium-high, then cook steak for 15 minutes each side for medium-rare.

Step 2

Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once. (As a rule, you should rest meat for half as long as you cooked it, so juices redistribute and meat becomes tender.)

Step 3

While the meat is resting, make the salsa. Halve the eggs and scoop out the yolks (you don’t need whites for this dish). Place the yolks in a bowl and mash with a fork. Place the bread in a separate bowl with the vinegar and 2 tablespoons of warm water. Mash together with a fork until the liquid has absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to just combine. Set the salsa aside until required.

Step 4

To serve, cut steak away from the bone on either side, then slice fillets. Spoon some of the salsa over the meat and serve, with the resting juices in a jug on the side to drizzle.