Bistecca alla Fiorentina

🛒 Ingredients

• T-bone or Porterhouse steak (Chianina beef preferred) 400 g · 1000 kcal
• Extra virgin olive oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Remove the steak from the refrigerator at least 30 minutes to 1 hour before cooking to allow it to come to room temperature.
2. Pat the steak completely dry with paper towels to ensure a good sear, then season generously on all sides with coarse sea salt and freshly cracked black pepper.
3. Preheat a grill or a very heavy cast-iron pan over extremely high heat until smoking hot; the authentic method uses charcoal embers.
4. Place the steak on the hot grill or pan and sear for about 5-7 minutes per side, depending on thickness, for a rare to medium-rare internal temperature (52-55°C / 125-130°F).
5. Once cooked to your preferred doneness, remove the steak from the heat and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute for a tender and flavorful result.
6. Slice the steak against the grain, preferably removing it from the bone, and serve immediately, optionally with a drizzle of extra virgin olive oil.