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<li>
Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until it is smoking hot. It is vital that the pan is extremely hot before adding the steaks.</li>
<li>
Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2&frac12; minutes. Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.</li>
<li>
Use a potato peeler to peel two shallow strips from the unwaxed lemon.</li>
<li>
In the meantime, remove the pan from the heat and discard most of the used oil (but don&rsquo;t clean the pan). Allow the pan to cool for 2 minutes, then add the 100% Italian olive oil to the pan. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil. Add 4-6 rosemary sprigs. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice. Strain the dressing through a sieve and add any juices that have come from the steak.</li>
<li>
Slice the steaks thinly (0.5cm wide) with a sharp knife. Season with table salt and black pepper and place on the serving dish. Spoon over half the dressing.</li>
<li>
Season the rocket leaves with salt and mix with the remaining dressing. Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.</li>
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