How to make it
6 steps. Take it one step at a time.
Remove the steak from the refrigerator
Remove the steak from the refrigerator at least 1-2 hours before cooking to bring it to room temperature.
1 hrPreheat your grill
Preheat your grill to high heat, ideally using oak or charcoal for authentic flavor. Pat the steak completely dry with paper towels.
Place the steak on the hot grill
Place the steak on the hot grill. Cook without moving it for about 5-7 minutes. Flip the steak and cook for another 5-7 minutes on the other side. Do not salt the meat yet.
14 minStand the steak upright
Stand the steak upright on its T-bone for 5 minutes. This helps the heat penetrate through the bone to the center without overcooking the meat. The internal temperature should be around 125°F (52°C).
5 minRemove the steak from the grill and let it rest
Remove the steak from the grill and let it rest for 5-10 minutes. Carve the meat away from the bone and slice into thick strips.
10 minDrizzle generously with extra virgin olive oil
Drizzle generously with extra virgin olive oil and season with coarse sea salt and freshly ground black pepper.
A little kitchen wisdom
Authentic Bistecca alla Fiorentina must be cut from the Chianina breed of cattle, though a high-quality dry-aged Porterhouse is an excellent substitute. The steak must be very thick (at least 3 fingers wide) and served rare.
