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Traditional Florentine T-Bone Steak (Bistecca alla Fiorentina)
The legendary crown of Tuscan butchery: thick Chianina-style T-bone seared fiercely over glowing embers, leaving a charred exterior and succulent rare center with rosemary.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Thick-cut dry-aged T-bone or porterhouse (4-5 cm thick)1000 g
- Flaky sea salt1 tbsp
- Coarsely cracked black pepper1 tsp
- Tuscan extra virgin olive oil2 tbsp
- Fresh rosemary sprig1 pc
Preparation Steps
1
Bring steak to room temperature at least 2 hours before cooking. Thoroughly pat dry with paper towels.
2
Heat grill or cast-iron pan until smoking hot. Sear steak without moving for 5-6 minutes on first side, then flip for 4-5 minutes on second side.
10 min timer
3
Stand the steak upright on the T-bone for 3-4 minutes. Rest on a warm board for 5 minutes, carve into thick strips, and finish with flaky sea salt and Tuscan oil.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
510
Protein
52g
Carbohydrates
0g
Fat
34g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
