Bistecca alla fiorentina – T-bone from the fire
A hand-thick T-bone over glowing charcoal, deeply crusted outside, rosy within — with nothing but salt, olive oil and rosemary. The bistecca alla fiorentina is Tuscany's hymn to a good piece of meat and the open flame.
Take the steak out of the fridge 2 hours before grilling so it reaches room temperature — cold meat cooks unevenly over the fire.
Let the charcoal burn down until it is covered with white ash and very hot. Set the grate close over the embers.
Grill the steak for 5 to 6 minutes per side, without moving it, until a deep crust forms. Then stand it on the bone edge and cook upright for a further 2 minutes.
Salt the steak and rest it on a warm board for 10 minutes, so the juices redistribute.
Cut the meat off the bone, slice it into thick slices across the grain, drizzle with olive oil, rosemary, crushed garlic and pepper. Serve with lemon if you like.
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