Bistecca alla Fiorentina

Method

1. Light the charcoal and add cherry wood chips for smoke flavor. Set up the grill for indirect cooking by placing a heat deflector plate. Aim for a temperature of about 150°C (300°F).
2. Drizzle olive oil over the steak and place it on the indirect side of the grill. Close the lid and cook for 20-30 minutes until the internal temperature rises and the fat begins to render.
3. Meanwhile, prepare the pumpkin (Hokkaido): cut off the top, scoop out the seeds, and insert a few sprigs of rosemary and two garlic cloves. Season with salt, then wrap the pumpkin in aluminum foil.
4. Wash a sweet potato and wrap it in aluminum foil.
5. After about 20 minutes, remove the steak from the indirect heat. Remove the heat deflector and open the vents to increase the temperature to at least 200°C (400°F).
6. Place the wrapped pumpkin and sweet potato directly onto the coals to cook.
7. Once the grill is hot, clean the grate with a wire brush.
8. Place the steak on the direct heat, bone side down, and sear for 5 minutes.
9. While the steak is searing, prepare the mushrooms: cut them into large pieces, season with salt, add whole garlic cloves, olive oil, sage, and rosemary. Mix together.
10. After 5 minutes, flip the steak and add the mushrooms to the grill around it. Close the lid and cook for another 5 minutes.
11. After the second 5 minutes, rotate the steak to create crosshatch grill marks, then flip it again. Cook for a brief additional time, about 1-2 minutes.
12. Remove the steak from the grill, season with a pinch of salt, and cover loosely with aluminum foil. Let it rest for 5-10 minutes. Check the mushrooms and remove them if tender; if not, continue cooking.
13. For the pumpkin: after about 30 minutes total, remove it from the coals, unwrap, discard the garlic and rosemary, and scoop out the flesh into a bowl. Add a couple of tablespoons of sweet Gorgonzola cheese and a pinch of salt. Mix and serve as a side.
14. For the sweet potato: remove from the coals, peel, and mash in a bowl with a pinch of salt, pepper, and a splash of soy sauce. Top with raw onion rings if desired.
15. Carve the rested steak: slice against the grain into thick strips. Serve with the pumpkin and sweet potato sides.