“Bistecca alla Fiorentina is considered the epitome of Tuscan steaks. It is usually made with the revered Chianina breed of cattle. Weighing in at over one kilogram, the steak is prepared and cooked simply over hot coals to showcase the quality of the beef.” Poh Ling Yeow, Poh & Co. 2
- 2 × 1 kg T-bone steaks (about 4 cm thick)
- 1 large rosemary sprig, cut into small lengths
- 6 lemon wedges
- 2 tbsp extra-virgin olive oil
- sea salt
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.
Standing time 2 hours
Resting time 10 minutes
Remove the steaks from the refrigerator 2 hours before cooking to bring to room temperature.
Start heating a grill plate using charcoal. When the coals are glowing white, spread them evenly to distribute heat evenly under all of the grill plate.
Place the steaks on the grill plate and cook for 7–10 minutes or until a dark brown crust forms on one side. Turn the steaks over and cook on the other side for 7–10 minutes (depending on the thickness of the steaks) for medium-rare. For the last 2–3 minutes, stand the steaks up so that the bone conducts further heat through the steak.
Transfer the steaks to a plate, cover loosely and leave to rest for 10 minutes.
To serve, slice the meat from the bone against the grain and place on a platter. Scatter with rosemary, squeeze over lemon juice, drizzle with olive oil, season with salt and serve.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
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