Bistecca alla Fiorentina
A traditional Tuscan T-bone steak, known for its tenderness and flavor.
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- •4 pounds Chianina T-bone steakDry-aged for four weeks, about two inches thick
- •Fine salt
- •Coarse saltMalden sea salt recommended
- •Extra-virgin olive oil(optional)For drizzling
- 1
Prepare the charcoal bed using hardwood, preferably oak.
5 min
- 2
Place the grill about four inches above the charcoal and let it warm up.
3 min
- 3
Make a 1/2 inch deep cut in the steak to avoid constriction during cooking.
1 min
- 4
Salt the steak with fine salt and coarse salt.
2 min
- 5
Cook side A of the steak for four minutes.
4 min
- 6
Cook side B of the steak for four minutes.
4 min
- 7
Cook the steak vertically on its bone for four minutes.
4 min
- 8
Drizzle with extra-virgin olive oil and add a final sprinkle of salt.
1 min
- 9
Cut the steak, separating the T-bone from the fillet and strip, and grill for an additional 30 seconds.
1 min
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