Florentine T-Bone Steak (Bistecca alla Fiorentina)
Savor the authentic taste of Italy with this traditional Florentine T-Bone Steak recipe. The hearty, beefy flavor of the steak perfectly harmonizes with the simple yet pungent garlic and rosemary seasoning, all accentuated with a dash of extra virgin olive oil.
Please Rate this Recipe
Equipment
- BBQ Grill or Griddle Pan
- Kitchen Tongs
- Cutting Board
- Sharp Knife
Ingredients
- 1 large T-bone steak Porterhouse, about 2 inches thick
- 2 cloves garlic peeled
- olive oil
- coarse sea salt
- black pepper
Instructions
- Take the 1 large T-bone steak out of the refrigerator at least an hour before cooking to let it come to room temperature.
- Preheat a grill or griddle pan over high heat until it's extremely hot.
- Rub the steak on both sides with 2 cloves garlic cut.
- Drizzle a little olive oil on both sides of the steak, rubbing it in well.
- Season the steak generously with coarse sea salt and black pepper.
- Place the steak on the grill or griddle and cook for about 5-7 minutes.
- Flip the steak and cook for another 5-7 minutes for medium-rare. For a medium steak, add another couple of minutes per side.
- Remove the steak from the grill or griddle and let it rest for about 5 minutes, allowing the juices to redistribute.
- To serve, slice the meat off the bone and then slice the meat across the grain into thin strips.
- Drizzle a little more extra virgin olive oil over the top, and serve immediately.
Notes
- Using high-quality extra virgin olive oil will enhance the flavor of the dish.
- For the most authentic experience, use a T-bone steak that is Chianina beef, traditionally used in Florence.
- The cooking times will vary depending on the thickness of your steak and the desired level of doneness.
- It's recommended to use a meat thermometer for accuracy.