Bistecca alla Fiorentina (Florentine-Style Steak)

T-bone steak

🥗Healthier: sirloin steak

💰Cheaper: ribeye steak

Sirloin is leaner, while ribeye offers a more affordable option with good flavor.

Trim the fat from the T-bone steak to prevent excessive flames during cooking.

Take the steak out a couple of hours before cooking to bring it to room temperature.

Prepare the charcoal grill, ensuring the coals are ash-colored and set to one side for indirect heat.

Sear the steak on the grill for about 3-4 minutes on one side until it has a nice crust.

Flip the steak and sear for another 3-4 minutes on the other side.

Stand the steak up on its edge for an additional 3-4 minutes to cook the meat close to the bone.

Remove the steak from the grill once cooked to your desired doneness.

Carve the steak, removing the outside part which is more well-done, if desired.

Season the steak with coarse sea salt and drizzle with Tuscan olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens