Remove meat from fridge 30 minutes before cooking so it comes to room temperature.

Rub meat with some olive oil and salt and pepper to season.

When your barbecue is ready - if using coals then they should be medium hot -put the ribeye on the grill and BBQ for 12 - 15 minutes to get the meat to medium-rare.

Remove to a warm plate and cover with loose foil while resting the meat for 5 -10 minutes.

While the meat is resting - or before if you want to get ahead - strew a serving platter with rocket leaves and halved cherry tomatoes.

Cut the steaks into thick slices and arrange on the bed of rocket leaves.

Dress with your very best balsamic vinegar and extra virgin olive oil.