Simple Rump SteakBistecca alla Fiorentina – the remake!La Scottiglia revisited – how close had we got in recreating this dish?

Step 1 With a steak around 2cm thick bring to room temperature for around 1 hour, dry and season with salt (if you wish pre-wipe with olive oil. Step 2 Light the BGE and when it reaches around 180C add the stainless steel grid and place a cast-iron plancha on top and allow the temperature to increase to around 250C Step 3 Drop the steak onto the plancha and closet the lid of the EGG. Sear for around 90 seconds then flip over for a further 90 seconds. At this point, use an instant read thermometer to measure the core temperature of the steak. Step 4 Calculate the rest of the cooking time depending on the temperature with perhaps up to 60 seconds more on each side. When the core temperature reached 50C stand the steaks on their fatty edge to render the fat and make it crispy Step 5 Remove the steaks and wrap in a double layer of foil and cover with a towel to keep warm whilst it rests for around 10 minutes. Use this time to finish off whatever vegetables you are intending to serve with the steak. Step 6 Plate and serve