Bistecca alla Fiorentina
- 2 x thick-cut T-Bone steaks (approximately 800g-1kg each)
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons thyme, finely chopped
- 3 tablespoons (60ml) extra virgin olive oil, plus extra to serve
- 4 lemon wedges, to serve
- Sea salt, freshly ground black pepper
Remove T-Bone steaks from the fridge about 30 minutes before cooking to allow the meat to come to room temperature. Pat the meat dry with paper towel
Combine the olive oil, rosemary and thyme in a small bowl. Rub the steaks with the herbed
olive oil.
Place a grill pan over high heat or heat the barbecue over medium-high heat. Grill the T-bone steaks for 5 minutes on each side or until cooked to your liking. Use a pair of tongs to stand the meat up (bone-end directly touching the griddle) and cook for 1-2 minutes, then remove from the heat.
Transfer the steaks to a chopping board to rest for at least 10 minutes. Season with salt and pepper to taste. Cut the meat off the bone and thinly slice. Transfer the slices to a platter and serve with lemon wedges – buon appetito.
