Bistecca alla Fiorentina

Method

1. Choose a T‑bone steak (Tibon) that is at least 4 fingers thick, with both fillet and sirloin portions.
2. Remove the steak from the refrigerator and let it rest at room temperature for about 2 hours.
3. Prepare a charcoal grill. The coals should be low and glowing, not flaming – the steak must cook gently.
4. Clean the grill grate when it is hot.
5. Place the steak on its bone edge (the rib side) and cook for 6–7 minutes.
6. Lay the steak flat on one side and cook for 4 minutes to create grill marks.
7. Turn the steak to the other flat side and cook for another 4 minutes.
8. Repeat the process: cook the bone side again for about 6 minutes, then cook each flat side for 8 minutes per side (approximately 16 minutes total for the flat sides).
9. Total cooking time for a 2 kg steak is about 22 minutes: 6 minutes on the bone plus 16 minutes on the flat sides.
10. Remove the steak from the grill and let it rest for exactly 5 minutes on a cutting board.
11. After resting, carve the steak: first remove the fillet (filetto), then slice the sirloin (controfiletto) and the fillet.
12. Serve immediately. Optionally, sprinkle with flaky salt (e.g., Maldon) and drizzle with raw extra‑virgin olive oil.