Cooking Italy: Bisteca Fiorentine-T-Bone Steak, Florentine Style
Steak Fiorentine adapted from Marcella Hazan's Essentials of Classical Italian Cooking
- A charcoal or wood burning grill I used a gas grillBlack peppercorns, ground very course or crushed with a pestle with a mortar
- 1 T-Bone steak 1 1/2” thick, brought to room temperature
- Coarse sea salt
- lightly crushed and peeled garlic clove
- Extra virgin olive oil
If grilling with charcoal, wait until you see a white ash. If grilling on gas grill, preheat 20 minutes ahead to high.
Rub steak with peppercorns on both sides.
Grill to desired wellness. Medium rare is about 5 minutes on one side, 3 on the other. As you turn steak, rub with garlic clove, including the bone, add salt. Do this on both sides.
When steak is finished, drizzle with extra virgin olive oil.
Allow steak to rest 10 minutes. Serve.