Bistecca alla Fiorentina
Thick-cut T-bone steak grilled rare with rosemary, lemon, and cracked pepper. A Florentine classic for four.
1,400g
1tsp
3tbsp
2tsp
2piece
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,400g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 2piece | — | — |
Set a heavy grill pan over the highest heat and leave it for at least 10 minutes until it is fiercely hot and beginning to smoke.
Lay the steak flat on the chopping board and leave it at room temperature while the grill pan heats.
T-bone steak · 1,400 g
Grind the black peppercorns
Black peppercorns · 1 tsp
Drizzle the oil into a large shallow dish, lay the steak in it and turn it once so both sides are evenly coated.
Extra-virgin olive oil · 1 tbsp
Press the coarse sea salt firmly onto both sides of the steak so the crystals adhere to the meat.
Coarse sea salt · 1 tspPress the freshly ground black pepper into both sides of the steak to finish seasoning it.
Lay the steak carefully in the screaming-hot grill pan and press it down firmly for the first few seconds, then leave it completely undisturbed for 4 minutes to build a deep, charred crust.
Grip the steak firmly with tongs, flip it onto the second side, and cook for a further 3 minutes without moving it, aiming for rare to medium-rare at the centre.
Stand the steak on its bone edge using the tongs and hold it there for about 1 minute so the fat along the spine chars and crisps.
Lift the steak from the grill pan with tongs and transfer it to the chopping board.
Leave the steak to rest on the board for 5 minutes, uncovered, so the juices redistribute through the meat.
Lay the rosemary sprigs on the serving plate to form a fragrant bed for the steak.
Fresh rosemary sprigs · 2 piece
Halve the 2 lemons
Lemon · 2 piece
Slice the rested steak away from both sides of the T-bone in thick, generous slices, keeping the fillet and sirloin separate.
Arrange the carved slices over the rosemary on the serving plate, leaning them slightly against the bone if you like.
Drizzle a fresh measure of extra-virgin olive oil generously over the sliced meat.
Extra-virgin olive oil · 2 tbspScatter a final pinch of coarse sea salt over the meat, tuck the lemon halves alongside, and bring the plate straight to the table.
Coarse sea salt · 1 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set a heavy grill pan over the highest heat and leave it for at least 10 minutes until it is fiercely hot and beginning to smoke.⏱ 10 min |
| 2 | 1,400 g | | Lay the steak flat on the chopping board and leave it at room temperature while the grill pan heats.⏱ 10sResultT-bone steakused in step 14 |
| 3 | 1 tsp | | Grind the black peppercorns⏱ 20sResultFreshly ground black pepperused in step 6 |
| 4 | 1 tbsp | | Drizzle the oil into a large shallow dish, lay the steak in it and turn it once so both sides are evenly coated.⏱ 10sResultOil-coated steak |
| 5 | 1 tsp | | Press the coarse sea salt firmly onto both sides of the steak so the crystals adhere to the meat.⏱ 15sResultOil-coated steak and coarse sea salt |
| 6 | Freshly ground black pepperstep 3 | | Press the freshly ground black pepper into both sides of the steak to finish seasoning it.⏱ 10sResultSeasoned t-bone steak |
| 7 | Seasoned t-bone steakstep 6 | | Lay the steak carefully in the screaming-hot grill pan and press it down firmly for the first few seconds, then leave it completely undisturbed for 4 minutes to build a deep, charred crust.⏱ 4 minResultOne-side seared steak |
| 8 | — | | Grip the steak firmly with tongs, flip it onto the second side, and cook for a further 3 minutes without moving it, aiming for rare to medium-rare at the centre.⏱ 3 minResultBoth-sides seared t-bone steak |
| 9 | — | | Stand the steak on its bone edge using the tongs and hold it there for about 1 minute so the fat along the spine chars and crisps.⏱ 1 minResultChar-edged seared steak |
| 10 | — | | Lift the steak from the grill pan with tongs and transfer it to the chopping board.⏱ 10sResultChar-edged seared steak |
| 11 | — | | Leave the steak to rest on the board for 5 minutes, uncovered, so the juices redistribute through the meat.⏱ 5 minResultRested bistecca |
| 12 | 2 piece | | Lay the rosemary sprigs on the serving plate to form a fragrant bed for the steak.⏱ 5sResultFresh rosemary sprigs |
| 13 | 2 piece | | Halve the 2 lemons⏱ 20sResultHalved lemon |
| 14 | T-bone steakstep 2 | | Slice the rested steak away from both sides of the T-bone in thick, generous slices, keeping the fillet and sirloin separate.⏱ 1 minResultCarved bistecca slices |
| Halved lemonstep 13 | |||
| 15 | Carved bistecca slicesstep 14 | | Arrange the carved slices over the rosemary on the serving plate, leaning them slightly against the bone if you like.⏱ 20sResultArranged bistecca slices |
| 16 | 2 tbsp | | Drizzle a fresh measure of extra-virgin olive oil generously over the sliced meat.⏱ 10sResultArranged bistecca slices and extra-virgin olive oil |
| 17 | 1 tsp | | Scatter a final pinch of coarse sea salt over the meat, tuck the lemon halves alongside, and bring the plate straight to the table.⏱ 10sResultBistecca alla Fiorentina |
| Total Time | 18 min | ||
| Nutrient | Per serving |
|---|---|
| 1,027kcal | |
| 90g | |
| 73g | |
| 27g | |
| 4g | |
| 1g | |
| 1g | |
| 1,426mg |
Bistecca alla Fiorentina
Thick-cut T-bone steak grilled rare with rosemary, lemon, and cracked pepper. A Florentine classic for four.
What you’ll doYou will coat a large T-bone steak in oil and season it heavily with salt and pepper while a grill pan heats to smoking point. Once the pan is screaming hot, you will sear the steak on both sides without moving it, then stand it upright to char the fat along the spine. After a 5-minute rest, you will carve the meat from the bone in thick slices, arrange it on a bed of rosemary, and finish it with more oil, salt, and lemon.
Ingredients
- T-bone steak1,400 g
- Black peppercorns1 tsp
- Extra-virgin olive oil3 tbsp
- Coarse sea salt2 tsp
- Fresh rosemary sprigs2 piece
- Lemon2 piece