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Italian Grilled Steak Recipe

Recipe by Pedro M. A. Neves

Bistecca alla fiorentina is a Tuscan classic that celebrates the quality of the beef itself with minimal embellishment. This Italian grilled steak is seasoned simply with salt, pepper, and fresh rosemary, then seared over high heat to develop a flavorful crust while keeping the interior tender and rare. Finished with a drizzle of peppery olive oil, it represents the essence of rustic Italian grilling.

Ingredients

• 2 bone-in ribeye or T-bone steaks, 4 cm (1.5 inches) thick, approximately 500 g (18 oz) each
• 60 ml (1/4 cup) extra virgin olive oil
• 4 sprigs fresh rosemary
• 4 cloves garlic, smashed
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 lemon, cut into wedges

Instructions

1. Remove steaks from refrigeration 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking throughout.

2. Prepare your grill by lighting it to high heat (200°C/400°F). Clean the grates thoroughly with a grill brush and lightly oil them with a high-heat oil.

3. Pat the steaks dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.

4. Place steaks on the hot grill and cook for 4-5 minutes without moving them, allowing a golden crust to form on the first side.

5. Flip the steaks and place a sprig of rosemary and a smashed garlic clove directly on top of each one. Cook for another 4-5 minutes for medium-rare (internal temperature of 52-55°C/125-130°F).

6. Transfer steaks to a warm plate and let them rest for 5 minutes, covered loosely with foil. This allows juices to redistribute throughout the meat.

7. Drizzle each steak with 15 ml (1 tablespoon) of high-quality extra virgin olive oil and serve immediately with lemon wedges on the side.

Substitutions

• Use bone-in strip steak if ribeye is unavailable, adjusting cooking time slightly based on thickness
• Substitute rosemary with fresh thyme or sage for a different herbaceous flavor profile
• Replace extra virgin olive oil with herb-infused oil for additional complexity
• Use aged balsamic vinegar instead of lemon for acidity

Tips

• Never press down on steaks while grilling; this squeezes out flavorful juices and dries out the meat
• Invest in a reliable meat thermometer for precise doneness; Italian tradition favors rare to medium-rare (al sangue to medio)
• Let the quality of the beef shine by using minimal seasoning; Tuscan cooking relies on exceptional ingredients rather than complex preparations

Bistecca alla fiorentina originated in Tuscany and remains the region's signature grilled dish, traditionally served without sauce to honor the meat's quality. This preparation reflects the Italian philosophy of letting premium ingredients speak for themselves, a cornerstone of Tuscan cuisine.

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