1 (700gm)30-day, dry-aged black angus T-bone steak1bunch of rosemary2 tbsphigh-quality extra-virgin olive oil, plus extra for drizzlingTomato and rocket salad600 gmmixed tomatoes3 tspsherry vinegar1½ tbsphigh-quality extra-virgin olive oil½bunch of rocket, thinly sliced
Season both sides of steak generously with sea salt and freshly ground black pepper. Place half the rosemary on a plate, top with steak, then cover with remaining rosemary. Drizzle over olive oil, cover with plastic wrap and bring to room temperature.
Preheat a chargrill pan over high heat. Remove rosemary, reserving, and cook steak, brushing occasionally with reserved rosemary to keep moist, for 5 minutes on each side for medium-rare or until cooked to your liking. Cover with foil and rest for 10 minutes in a warm place. Transfer to a plate, drizzle with oil, season and garnish with reserved rosemary.
Meanwhile, for salad, slice larger tomatoes and halve smaller ones, combine with vinegar and oil, season to taste and arrange on a platter with rocket and serve with steak.