Remove steak from refrigerator at least half an hour before cooking, to bring to room temperature. Preheat oven to 180°C. Grease a large baking tray and line with baking paper.

For the chianti spice rub, place all ingredients into a spice grinder or small food processor and whiz until a fine powder. (Spice blend can be stored, in an airtight container, for up to 1 week if you wish to make it in advance.) Heat a heavy-based chargrill pan or barbecue over high heat. Grill lemons, cut-side down, for 3 minutes or until softened and grill marks appear, then set aside.

Rub the steak all over with oil and 1½ tbsp chianti spices to generously coat. Grill steak in the pan for 7 minutes each side to develop a lovely, rich crust and grill marks, then transfer to prepared tray and roast for 10 minutes for rare, or until cooked to your liking. Cover loosely with foil and stand for 10 minutes to rest. (If using smaller cuts, vary cooking time to cook to your liking.)

Slice the steak away from the bone and then carve the meat into thick slices, presenting with the bone laid alongside the meat on a serving board. Drizzle with extra olive oil and serve with charred lemons and your choice of accompaniments - Claire serves hers with pan-fried potatoes tossed with chopped herbs and capers, and grilled or roasted green vegetables. And, of course, a very fine bottle of red wine.

Adapted from a recipe by chef Guy Grossi, in delicious. Magazine's 2018 Italian edition.