Photograph of the finished Bistecca alla fiorentina

Italy · Bò bít tết kiểu Florence

Bistecca alla fiorentina

40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.5 lb
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Rosemary leaves Rosemary leaves 4 sprigs
  • Photograph of Lime 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.

Start cooking