Dinner · 40 min · italian

Bistecca alla Fiorentina

This is the kind of Italian dinner you’ll make on repeat — t-bone steak and coarse salt, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb T-bone steak
• 2 tbsp Coarse salt
• 1 tbsp Black pepper
• 2 tbsp Olive oil
• 1 Lemon
• 2 sprigs Fresh rosemary

Steps

1. Take the steak out of the fridge a full hour before cooking and salt it generously on all sides. A thick steak cooked cold stays raw in the middle.
2. Build the hottest fire you can — screaming-hot coals or a ripping cast-iron pan. Florentine steak wants fierce, fast heat.
3. Sear 5 minutes per side for rare, standing the steak on its bone edge for 2 minutes to render the fat cap. Do not poke or press it.
4. Rest the steak 10 full minutes on a warm board. The juices redistribute; skip the rest and they run all over the board instead of staying in the meat.
5. Slice thickly against the grain and fan across the board.
6. Finish with cracked pepper, a thread of olive oil, the rosemary, and lemon wedges. Serve rare to medium-rare — anything more is a different dish.

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