Carne alla Griglia

Meat seared over fire, marked by the grill, with a red and juicy heart. The powerful aroma of burnt rosemary and the acidity of lemon cut through the richness of the beef.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1051
• Protein: 107 g
• Carbs: 1 g
• Fat: 65 g

Ingredients

• 800 g Beef ribeye steak ( at room temperature )
• 2 piece Garlic ( crushed )
• 2 piece Rosemary ( whole sprigs )
• 3 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( crushed )
• 1.2 kg Florentine T-bone steak ( thick bone-in cut )

Instructions

1. Temper the meat

   Take the bistecca and entrecôtes out of the fridge at least 1 hour before cooking. Meat that is too cold won't cook through and will lose its juices. Carefully pat dry with a clean cloth.

2. Flavor the oil

   In a bowl, crush the garlic with the flat of a knife. Mix with olive oil and rosemary sprigs. Generously brush the bistecca and entrecôtes with the mixture.

3. Sear over the fire

   Heat the grill until smoking. Place the meat on the grill. For the bistecca, allow about 6 to 8 minutes per side. When it releases easily from the grill, flip it. The crust should be dark and crispy.

4. Rest and seasoning

   Place the meat on a board. Cover loosely. Let rest for 10 minutes to allow the fibers to relax. Slice the bistecca along the bone, add sea salt, cracked pepper, and a squeeze of lemon.

Chef's tips

• Never salt the meat before cooking; it draws out the blood and prevents a good crust from forming.
• If using charcoal, wait until the embers are covered with a thin grey film of ash.

Storage

Eat immediately to preserve the contrast between the hot crust and juicy center. Leftovers can be served cold in a salad.