Carne alla Griglia
Ingredients
- 800 gBeef ribeye steak (at room temperature)
- 2 pcGarlic (crushed)
- 2 pcRosemary (whole sprigs)
- 3 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (crushed)
- 1.2 kgFlorentine T-bone steak (thick bone-in cut)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the contrast between the hot crust and juicy center. Leftovers can be served cold in a salad.
