BBQ Bistecca

A dark, charred crust protecting a red, juicy, and smoky center. The scent of beef fat rendered over hot coals hits you instantly, while the juices remain locked inside the meat.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1799
• Protein: 146 g
• Carbs: 1 g
• Fat: 134 g

Ingredients

• 1.2 kg Beef rib ( 4cm thick )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Gray sea salt
• 1 tsp Black peppercorns ( crushed )
• 1 piece Garlic ( halved )
• 2 piece Rosemary ( whole sprigs )
• 1.5 kg T-bone steak (Fiorentina cut) ( Fiorentina cut, at least 4 cm thick )

Instructions

1. Bringing to temperature

   Take the rib steak and T-bone out of the fridge at least two hours before. The meat must be at room temperature so that the heat penetrates to the core without burning the outside. Pat them dry with a clean cloth.

2. Fire preparation and seasoning

   Prepare a hot ember. Coarsely crush the black pepper. Massage the meat with olive oil, then press the pepper and sea salt onto both sides to form a crust.

3. Grilling and searing

   Place the beef pieces on the hot grill. Do not touch them for 5 to 6 minutes until they release on their own, a sign that the Maillard reaction has done its job. Flip them and repeat. The meat should be firm to the touch but remain supple.

4. Resting and aromatics

   Remove from heat. Place the meat on a board, rub it with the cut garlic clove and rosemary. Let rest for 10 minutes under a loose sheet of foil. The juices will redistribute within the fibers.

Chef's tips

• Never salt in advance, it draws moisture out of the meat.
• Use oak wood or vine shoots for a more refined smoky flavor.
• If flames flare up from the fat, move the meat to a cooler zone.

Storage

Best eaten immediately. Leftovers can be thinly sliced cold for a salad the next day.