Grilled Steak
Ingredients
- 1.2 kgBeef rib (4cm thick)
- 3 tbspExtra virgin olive oil
- 1 tbspGray sea salt
- 1 tspBlack peppercorns (crushed)
- 1 pcGarlic (halved)
- 2 pcRosemary (whole sprigs)
- 1.5 kgT-bone steak (Fiorentina cut) (Fiorentina cut, at least 4 cm thick)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten immediately. Leftovers can be thinly sliced cold for a salad the next day.
