Bistecca alla Fiorentina (Florentine Steak)

• 2 pounds T-bone steak, 1.5 to 2 inches thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• Fresh rosemary sprigs for garnish

Steps

1. 1 Pat the steak dry with paper towels.
2. 2 Brush both sides of the steak with olive oil.
3. 3 Generously season both sides with kosher salt and pepper.
4. 4 Preheat a grill or cast iron skillet over high heat until very hot.
5. 5 Place the steak on the grill and cook for 6 minutes per side for medium-rare, adjusting time for desired doneness.
6. 6 Transfer the steak to a cutting board and let it rest for 5 minutes.
7. 7 Garnish with rosemary sprigs before serving.

Equipment

• Cast iron skillet or grill
• Meat thermometer
• Tongs

Variations

• For a leaner option, use a filet mignon instead of T-bone steak.

Substitutions

• If T-bone isn't available, a porterhouse steak can be used as an alternative.

Pairings

• Roasted potatoes
• Grilled asparagus
• Garlic bread

Nutrition

Tips

• Use a meat thermometer to ensure the steak reaches an internal temperature of 130°F for medium-rare.
• Letting the steak rest allows the juices to redistribute for a juicier bite.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: This steak does not freeze well due to its high fat content, which can become grainy upon thawing.

Serving Suggestions

• Serve with a fresh arugula salad and a sprinkle of grated Parmesan.
• Pair with a robust red wine like a Chianti Classico.

FAQ