You’ll need a cold-smoking device and some oak wood dust for this recipe.
Light and set the cold-smoking device in the barbecue. Place the steaks on the rack in the barbecue and smoke for 2 hours and 20 minutes. Transfer the steaks to a bowl, then cover and allow to rest in the fridge for at least 4 hours, or overnight.
Light the barbecue and set for direct/indirect cooking.
Season the steaks, rub with a little olive oil and then place on the grill over the direct heat zone. Cook for 3 minutes until nicely charred and caramelized, then turn over and cook for a further 3 minutes before moving to the perimeter of the indirect heat zone for 2 minutes to rest. These cooking times will give you medium-rare steaks – if you want them cooked further, i.e. medium, then add another 2 minutes on each side to the cooking time.
Transfer the steaks to a chopping board. Cut the meat off the bone, then thickly slice each piece before reassembling. Transfer to a clean board or platter, drizzle with extra virgin olive oil and sprinkle over the garlic, rosemary and lemon zest.