Tuscan T- Bone Steak or Bistecca Alla Fiorentina

"A classic Tuscan way of cooking T-bone steak is a real treat! Although it is possible to cook it on a gas barbecue, it is much better — and more authentic — when cooked over charcoal or an open fire. Source: Steak by Fiona Beckett"
 
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photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
Ready In:
22mins
Ingredients:
7
Serves:
2
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ingredients

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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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Reviews

  1. Delicious marinade. I only marinaded the steaks for 12 hours. I was impressed with how flavorful the the rosemary flavor was absorbed by the steak. I think this marinade would be divine on lamb chops or for that fact, a leg of lamb too! Made for the G&BB Cookathon in Memory of Elly's DH Jim.
     
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