Florentine t-bone steak (bistrecca alla fiorentina)
1 hand-cut Chianina T-bone steak weighing 1.2–1.8 kg, aged for 4–5 weeks
extra-virgin olive oil
Bring the steak to room temperature.
Light some coals in a charcoal grill and when the flames die down, evenly spread out the hot coals. Clean the grill with a steel brush and a dry cloth.
Grill the steak for 4–5 minutes on each side. The steak should be cooked rare.
Place on a serving platter, sprinkle with generous sea salt, drizzle with abundant olive oil, and serve immediately.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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