This dish has a number of variations. In Florence, it is always made with thick slabs of Beef T-Bone or Beef Rib-Eye on the Bone but in other parts of the country, the same technique is used with lamb, pork or goat.
You will need to get a butcher to cut these cuts of meat for you – ask for a double thick t-bone or rib-eye. It should be between 4 and 6 cm thick.
Serves 2 as a main or 4 as an entrée
1 Beef T-bone or Rib-Eye (4 to 6 cm thick)
a few rosemary sprigs
sea salt and ground black pepper
2 – 3 tablespoons olive oil
extra rosemary (finely chopped)
drizzle of extra-virgin olive oil
1. Remove meat from fridge and season well with sea salt and ground black pepper. Place a couple of sprigs of rosemary on a plate and place meat on top, then place further rosemary sprig on top of the meat and drizzle with olive oil. Cover with cling film and allow to come to room temperature 1 to 2 hours depending on outside room temperature.
2. Prepare fire and ensure you have red hot coals, spread them evenly so there are no highs and lows in the coals.
3. Place the steak on to a hot grill plate and cook for 7–10 minutes on the first side so it develops a dark brown crust. Then, turn the steaks over and cook on the other side for a further 7–10 minutes so it also develops a similar crust.
4. With T-bone turn it on its end so the bone conducts further heat into the centre of the steak and cook for a further 4-5 minutes or with rib-eye turn on its edge and sear all edges for 2-3 minutes each side.
Tip – These cooking times will generally produce a medium rare end result. If you want it less rare add 2-3 minutes more to each cooking stage. Once a side has been browned and crusted DO NOT re-heat the crusted side on the coals.
5. Place the cooked steak on a warm plate and cover loosely with aluminium foil and rest for 10 minutes.
6. To serve, slice the meat from the bone against the grain and place on a warm serving platter. Scatter with rosemary, freshly squeezed lemon juice, a drizzle of extra-virgin olive oil and a pinch of sea salt.