Bistecca Fiorentina (Charcoal Grilled Seasalt Crusted Rib Eye)

Horseradish Condiment:

1. Grate daikon on course side of grater
2. Gently squeeze excess juice and place in a bowl
3. Grate the horseradish on fine side of grater and roughly chop over
4. Add to daikon and all other ingredients to taste and set aside 15 mins before serving

Rib eye

1. Bring meat up to room temperature
2. Have the grill peaking in temperature a good half an hour before wanting to cook
3. On a dry tray lightly oil ribs and liberally sprinkle with sea salt and ¼ pepper, ½ cm cover on each side
4. Place rib on hottest part of grill careful not to flame
5. Seal & cook rib on the one side for 5-6mins, then turn over repeating cooking time
6. Remove from grill and rest for 10-15 mins
7. Put the ribs back on grill and cook for 3-4 mins on each side for medium rare
8. Rest for a further 2 mins and slice off the bone if you wish to share, cutting into 6 or 7 pieces
9. Place on plate, replace bone and drizzle liberally with evo and serve with lemon half and horseradish condiment