italianutama· 2 porsi

Steak Fiorentina

Name: Steak Fiorentina
Cuisine: italian
Ingredients: 1.2-1.5 kg T‑bone steak, bone‑in, at least 1.5 cm thick; 2 tbsp extra‑virgin olive oil; 1 sprig fresh rosemary; 2 garlic cloves, peeled and lightly crushed; Coarse sea salt, to taste; Freshly ground black pepper, to taste; Lemon wedges, for serving; Optional: additional coarse sea salt for finishing

Bistecca alla Fiorentina

Bahan

1.2-1.5 kg T‑bone steak, bone‑in, at least 1.5 cm thick
2 tbsp extra‑virgin olive oil
1 sprig fresh rosemary
2 garlic cloves, peeled and lightly crushed
Coarse sea salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
Optional: additional coarse sea salt for finishing

Cara Membuat

11. Remove the steak from the refrigerator and let it come to room temperature (about 30‑45 min).
22. Preheat a charcoal grill or a heavy cast‑iron grill pan over high heat until the surface is very hot.
33. Brush the steak lightly with olive oil and season generously with coarse sea salt and black pepper on both sides.
44. Place the rosemary sprig and crushed garlic on the grill, then lay the steak directly over the hottest zone; sear for 5‑6 min without moving.
55. Flip the steak and sear the other side for another 5‑6 min, achieving a rare to medium‑rare interior (internal temperature 55‑58 °C).
66. Transfer the steak to a warm plate, cover loosely with foil, and let it rest for 5‑7 min; during resting, the residual heat finishes cooking.
77. Slice the steak against the grain, drizzle with any pan juices, sprinkle a pinch of finishing salt, and serve with lemon wedges.

Sumber: llm-generated