Bistecca Fiorentina

A dark, crunchy crust hiding a red, melting heart. The bone brings that deep matured meat flavor, simply awakened by crushed pepper and a drizzle of olive oil.

• Prep time: 120 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1615
• Protein: 153 g
• Carbs: 1 g
• Fat: 109 g

Ingredients

• 1500 g Beef rib ( at least 4cm thick )
• 30 ml Extra virgin olive oil ( for finishing )
• 2 pinch Fleur de sel
• 1 tsp Black peppercorns ( coarsely crushed )
• 2 piece Rosemary optional ( for aroma )
• 1500 g Chianina T-bone steak ( patted dry and at room temperature )

Instructions

1. Tempering the meat

   Take the Chianina T-bone and the beef rib out of the fridge at least 2 hours before. The meat should be warm to the touch so the heat penetrates to the core without burning the outside. Pat them dry with a dry cloth.

2. Searing over high heat

   Prepare a very hot charcoal fire or a scorching grill. Place the T-bone and the rib without fat. Let a crust form for 5 to 6 minutes per side until a solid brown Maillard reaction occurs. The meat should grill, not boil.

3. Cooking on the bone

   Stand the meat pieces vertically on the bone for 5 minutes. The heat rises through the T-bone and finishes cooking the core while keeping the juices inside.

4. Resting and seasoning

   Let rest for 10 minutes on a warm board. Then slice along the bone, then into wide strips. Drizzle with olive oil, sprinkle with fleur de sel, crushed pepper, and garnish with rosemary.

Chef's tips

• Never salt before cooking, it draws out the blood and prevents the crust from forming.
• The bone should be hot to the touch at the end of cooking, indicating heat has circulated properly.

Storage

Eat immediately. Leftovers can be served cold in thin slices with arugula.