Bistecca alla fiorentina

What to get ready

• Beef 1.6 kg
• Olive oil 40 ml
• Salt 16 g
• Black pepper 4 g
• Rosemary leaves 4 sprigs
• Lime 1

Method

1. 1 Remove the thick T-bone steak from the refrigerator 60 minutes beforehand, allow it to reach room temperature, and pat it dry.
2. 2 Light the charcoal until it turns red and is covered with white ash, then place the grill rack about 10 cm away from the charcoal.
3. 3 Grill each side for 5 minutes, without flipping, to ensure the outer surface is evenly charred.
4. 4 Place the meat upright with the bone side down and grill for another 5 minutes until cooked through and cooked right down to the bone.
5. 5 Let the meat rest for 10 minutes, then debone it and slice it thickly.
6. 6 Sprinkle with sea salt and pepper, drizzle with olive oil, and squeeze some lemon juice over it before serving.

With an appliance

• Oven 38 min

  Replace steps 3-4: place the T-bone on the middle rack of the 250°C oven for 12 minutes, flip after 6 minutes, then stand it upright with the bone side up for another 3 minutes; requires less monitoring of the charcoal and cooks more evenly, but loses the characteristic smoky aroma.