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Bistecca alla Fiorentina
A thick, bone-in T-bone steak, grilled to a crisp crust with just salt and olive oil.
Ingrédients
- 1 large T-bone steak (approx. 1kg, 4-5cm thick)
- Coarse sea salt
- Olive oil
- Rosemary
Préparation
Bring the steak to room temperature at least 1 hour before cooking.
Brush with olive oil and grill over very high heat for 4-5 minutes per side, so it's crisp outside and pink within.
Stand it on its bone edge for a few minutes to render that too.
Rest for 5-10 minutes, season with salt, and serve sliced with rosemary.
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