Turn the oven on at 220 C fan mode.

Season the steak with a good pinch of salt. Add the steak to the a medium large frying pan, fat side down, turn on the heat on a medium high heat and render the fat. Then once the fat has been rendered, lay the steak down in the pan and caramelise it on both sides.

Turn the heat down to medium low and to the pan, add the butter, garlic and thyme and baste the steak by spooning the foaming butter over the steak repeatedly.

Remove the steak from the pan, making sure to drizzle the juices over the top as well and set it aside to rest.

Add the onions to the same pan so that they absorb all the flavour from the steak. Add a touch of salt, bring the heat back to a medium high heat, stir and cook the onions for 5 minutes. Bring the heat to a medium low, add the balsamic vinegar and a drop of water, cover and cook the onions until they're soft and caramelised.

Meanwhile toast the ciabatta in the oven until warm and crunchy. Cut it to open long ways and set aside.

Cut the scamorza in thick slices and place them in a pan. Slowly cook until nice and melted.

Once the steak has rested, slice it ready to serve and drizzle over all the resting juices.

To assemble the sandwich, layer the ciabatta with the rocket first, then the steak, the caramelised onions and finally the melted scamorza. Close the sandwich and slice it in half. Serve straight away.