Florentine-Style Steak / Bistecca alla Fiorentina

Serves: 2
Total Calories: 480


1 beef T-bone or porterhouse steak (about 2 pounds), cut at least 1 1/2 inches thick
salt, coarse (kosher or sea)
white pepper, freshly ground
1/2 cup olive oil, the best cold-pressed extra-virgin you can find (preferably Tuscan)


1. Preheat the grill to high. (Ideally, you’ll be using wood or charcoal the coals should just be beginning to ash over.) If using wood or charcoal, blow the ash off with a hair dryer.

2. When ready to cook, oil the grill grate. Place the steak on the hot grate and point the hair dryer at the coals to fan them to a glowing red. Grill the steak until cooked to taste (about 6 to 8 minutes per side for medium-rare) turning with tongs generously salt and pepper the steak when you turn it. When done, remove it to a deep serving platter and generously salt and pepper again.

3. Drizzle the oil over the hot steak and let stand for 3 minutes before serving. Cut servings of the beef off the bone for each eater. Mix the oil that collects in the bottom of the platter with the meat juices and spoon these over the steak as a sauce. Uncork an old bottle of Barolo and get ready to enjoy the world’s best steak.

Serves 2 to 3 can be multiplied as desired

Nutritional Facts:

Serves: 2
Total Calories: 480
Calories from Fat: 480

This Florentine-Style Steak / Bistecca alla Fiorentina recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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Florentine-Style Steak / Bistecca alla Fiorentina
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