Italian cuisine · Meat & Kebab

Bistecca alla Fiorentina

Thick T-bone steak grilled briefly over charcoal and seasoned only with sea salt, pepper and olive oil, pink inside.

Ingredients · for 4 servings

• 1 beef T-bone steak (approx. 1.2 kg, 4 cm thick)
• 2 tbsp coarse sea salt
• 1 tsp black pepper
• 4 tbsp good olive oil
• 2 sprigs rosemary
• 1 lemon

Instructions

1. Take the steak out of the fridge 2 hrs before grilling, pat dry and let it come to room temperature uncovered.
2. Let the charcoal burn down until covered with grey ash and you can hold your hand 3 cm above the grate for no more than 2 sec.
3. Place the steak on the grill unseasoned and without oil and grill for 5–6 min. per side without moving it – it should form a dark, crackling crust.
4. Stand the meat up on the bone and cook for a further 5 min. upright until the internal temperature reaches 50–52°C.
5. Remove from the grill, season with coarse sea salt and pepper and let rest on a warm board for 8 min. so the juices redistribute.
6. Cut the fillet and sirloin off the bone, slice thickly against the grain, drizzle with olive oil and serve with rosemary and lemon wedges.