Bistecca alla Fiorentina
Savor the taste of Tuscany with perfectly grilled T-bone steaks, seasoned to perfection for a mouthwatering feast.
Ingredients
- 2 T-bone steaks, about 1.1 kg each
- 2 tbsp coarse salt
- 1 tbsp olive oil
- 1 tsp freshly ground black pepper
How to make it
- Take the steaks out of the refrigerator 30 minutes before cooking, then pat the surface completely dry with paper towels so the meat will sear cleanly.
- Rub the steaks lightly with the olive oil, then press the coarse salt and freshly ground black pepper over both sides.
- Heat a grill or heavy ridged pan until very hot and place the steaks on it without moving them, so a dark crust forms.
- Cook the steaks for several minutes on the first side, then turn them once and cook the other side until the outside is deeply browned and the centre stays rare.
- Stand the steaks on their fat edge briefly so the fat renders and turns golden.
- Transfer the steaks to a board, rest them for 5 to 8 minutes, then slice away from the bone into thick pieces.
- Arrange the sliced steak on a flat plate with the bone beside it and any resting juices spooned over the meat.
