About this recipe:This much loved Tuscan steak is traditionally made from the region's Chianina breed of cattle, which are prized for their tenderness and flavour. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary and salt are needed to highlight the rich flavour of the meat.
4 sprigs fresh rosemary, chopped
1kg T-bone or porterhouse steak
3 tablespoons Tuscan olive oil
grey sea salt and freshly ground black pepper to taste
6 lemon wedges
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Press chopped rosemary onto both sides of steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor barbecue using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto barbecue, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (top loin) steak into 6mm slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Bistecca Fiorentina is normally served rare or medium-rare. If you prefer your steak more well done, cook as stated to form the crust, then place onto a cooler part of the barbecue, and continue cooking to desired doneness.
If you do not wish to fire up the barbecue, this steak may also be cooked under the grill, following the same directions and times in the recipe.