Ingredients
• 1 Fiorentina steak, at least 5 cm thick (1–1.5 kg), ideally Chianina or a quality T-bone
• Coarse sea salt
• Freshly ground black pepper
• Extra-virgin Tuscan olive oil, for finishing
• A few sprigs of fresh rosemary (optional, for the grill)
• Lemon wedges, to serve
Preparation
1. Remove the steak from the refrigerator at least 2 hours before cooking to bring it to room temperature — cold meat on hot coals = uneven cooking.
2. Prepare a wood or charcoal grill and get it blazingly hot. This is non-negotiable.
3. Season the steak generously on both sides with coarse salt only at this stage.
4. Grill the steak standing upright on the bone for 5 minutes first — this renders the fat on the spine and starts the internal cooking from the bone outward.
5. Lay the steak flat and grill each side for 5–7 minutes, depending on thickness. Do not move or press it — let the grill do its work. You want a deep, dark crust with a rare-to-medium-rare interior (internal temperature: 50–52°C / 122–125°F).
6. Rest the steak on a wooden board for 5 minutes. Finish with a drizzle of high-quality olive oil, a grind of black pepper, and a squeeze of lemon. Slice away from the bone and serve the meat carved, with the bone on the side for gnawing.
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