Tuscan T- Bone Steak or Bistecca Alla Fiorentina
photo by AcadiaTwo
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 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
directions
- Trim any excess fat from steak and pat dry with paper towels.
- 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.
- 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.
- Bring the meat to room temperature before cooking.
- 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).
- Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
- Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
- Turn steak over and cook for another 3 minutes, steak will be rare.
- Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
- Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
- 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.
- Cut each piece into thick slices. Divide the slices between 2 serving plates.
- Pour the meat juices that have accumulated over the sliced steak.
- Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
- Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
- ENJOY!
- Marinating time not included in prep time.
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RECIPE SUBMITTED BY
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