Bistecca alla Fiorentina

Method

1. Oil the steak with seed oil.
2. Score the meat with a sharp knife, being careful with the tenderloin.
3. Cook the steak on the bone for 5 minutes on the gas barbecue.
4. Meanwhile, prepare the tartar sauce: egg yolks cooked for 7 minutes in cold water; remove the white part; blend with vinegar and a pinch of salt; gradually add seed oil until a mayonnaise forms; add chopped pickled cucumbers and capers and a teaspoon of sweet mustard.
5. After 5 minutes, turn off the bone zone and place the steak on the hot grill. Cook for 3 minutes per side.
6. Turn the steak after 3 minutes.
7. Season the sliced beetroot with seed oil, vinegar, salt, and black pepper.
8. Add a little mustard to the tartar sauce.
9. Turn the steak again, trying to create a grill pattern on the surface.
10. Reduce the power to minimum to bring the internal temperature to 50-55°C.
11. Prepare the tomatoes: cut into cubes, mix with yogurt, chopped tarragon, salt, and pepper.
12. Turn the steak for the last time, placing it on the cut side.
13. Cook for another 2 minutes.
14. Check the temperature: when it reaches 50°C, remove the tenderloin and place it on a rack to rest.
15. Let the tenderloin rest for a few minutes.
16. Slice the tenderloin and the sirloin.
17. Plate: tenderloin, sirloin, bone; add a pinch of salt on the sirloin.
18. Serve with tartar sauce, beetroot, and tomato-yogurt salad.