Tuscan T- Bone Steak or Bistecca Alla Fiorentina

środa, 12 lutego 2014

Tuscan T- Bone Steak or Bistecca Alla Fiorentina

Time: 22 mins


  • 1 (1 1/2 lb) beef t-bone steaks, cut to an even thickness of 1 to 1 1/4 inches
  • 1/2 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 3 sprigs fresh rosemary, leaves removed and roughly chopped
  • extra virgin olive oil, for drizzling
  • sea salt
  • fresh ground black pepper


  • 1 Trim any excess fat from steak and pat dry with paper towels.
  • 2 Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
  • 3 Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
  • 4 Bring the meat to room temperature before cooking.
  • 5 Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
  • 6 Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
  • 7 Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
  • 8 Turn steak over and cook for another 3 minutes, steak will be rare.
  • 9 Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
  • 10 Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
  • 11 To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
  • 12 Cut each piece into thick slices. Divide the slices between 2 serving plates.
  • 13 Pour the meat juices that have accumulated over the sliced steak.
  • 14 Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
  • 15 Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
  • 16 ENJOY!
  • 17 Marinating time not included in prep time.

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