Bistecca alla Fiorentina

Serves Icon
Time 15 Minutes
  • 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

How to Make It
Step 1

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

Step 2

Combine the olive oil, rosemary and thyme in a small bowl. Rub the steaks with the herbed
olive oil.

Step 3

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.

Step 4

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.

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