Pan-Seared Bone-In Steak with Peperonata Side

Method

1. Remove the bone from the steak using a boning knife. Score the fat cap and rub with a little oil.
2. Heat a grill or cast-iron pan over high heat until very hot.
3. Sear the steak on one side until a crust forms, then flip.
4. While the steak sears, prepare the peperonata: cut the tops off the peppers, remove seeds and white ribs, and slice into rings.
5. In another pan, heat olive oil and sauté the spring onion until slightly softened.
6. Add whole basil leaves, then the sliced peppers. Stir to combine.
7. Add pitted taggiasche olives and more torn basil. Season with a spoonful of sugar and salt.
8. Cook the peppers until they are tender but still slightly crunchy.
9. After searing, transfer the steak to a wire rack on a baking sheet lined with parchment paper. Place in a preheated oven at 200°C (400°F) and cook for 8 minutes.
10. Remove the steak from the oven and let it rest for about 4 minutes.
11. Remove the bone and slice the steak. Season with flaky sea salt.
12. Serve the steak with the peperonata side dish.