italianutama· 2 servings
Steak Fiorentina
Bistecca alla Fiorentina
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
Instructions
- 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.
Source: llm-generated