Bistecca alla Fiorentina
Tuscany · secondo · serves 3 · 50 min total · medium
From the Festa di San Lorenzo in 16th-century Florence — the British called it 'beefsteak', the Italians transcribed it 'bistecca'.
Ingredients
- 1200 g Chianina T-bone, at least 4 cm thick
- 3 tbsp extra-virgin olive oil
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 2 sprigs rosemary
- 1 lemon lemon
Method
- Take the steak out 2 hours before cooking. It must be at room temperature.
- Build a hot wood or charcoal fire. The grill must be screaming.
- Salt the meat only when it hits the grill — never before.
- Grill 5 minutes one side, 5 minutes the other, then stand it on the bone for 5 minutes to cook the centre.
- Rest 10 minutes on a board with rosemary.
- Slice off the bone, season with pepper, drizzle olive oil, lemon wedge alongside. The centre is bloody — there is no other way.