Tuscan T-Bone Steak — Bistecca alla Fiorentina
The Tuscan benchmark steak — a thick T-bone of Chianina or aged beef seared over very high heat, served rare with the bone, finished only with sea salt, black pepper, lemon, and Tuscan olive oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove steaks from fridge 30 minutes ahead to reach room temperature. Pat dry with paper towels. Toss cannellini beans with 2 tbsp olive oil, 1/4 tsp fine salt, and squeeze of lemon. Set aside. Have rosemary sprigs, smashed garlic cloves, and lemon wedges ready.
Char
Heat two cast-iron griddles or grill pans over highest heat 5 minutes until smoking. Brush each steak lightly with 1 tsp olive oil. Sear first side 4 minutes without moving until deep crust forms. Flip and sear second side 4 minutes for rare, 5 minutes for medium-rare.
Sear
Using tongs, stand each steak upright on its bone-edge and sear the fat strip 1 minute until rendered. Transfer to a board, lay rosemary and garlic on top, tent loosely with foil, rest 5 minutes.
Finish
Slice each steak away from bone, then across the grain into 2cm slices. Lay slices back against bone on warm plates. Season each steak heavily with 1.5 tsp flaky sea salt and 0.5 tsp coarse black pepper. Drizzle each with remaining 2 tsp olive oil.
Plate
Arrange arugula and cannellini beans alongside the steaks. Tuck in lemon wedges around each plate. Serve immediately for diners to squeeze lemon at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.