Entrée: Italy – Bistecca alla Fiorentina (Florentine-Style Ribeye Steak)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
12 min
Additional
10 min
Total
32 min
Ingredients
1 thick-cut bone-in ribeye steak, about 1.25–1.5 lb (560–680 g) Kosher salt, to taste Freshly ground black pepper, to taste Extra-virgin olive oil, for brushing and finishing 1 small sprig rosemary Lemon wedges, for serving Flaky sea salt, for serving
Instructions
1. Bring steak to room temperature; pat dry. Season all over with salt and pepper; lightly brush with olive oil. Prepare a very hot grill (or grill pan). 2. Grill 5–6 minutes per side for medium-rare, searing the edges and standing the steak on the bone briefly. Rest 10 minutes. Slice thickly off the bone; drizzle with olive oil, rub cut surface lightly with rosemary, squeeze lemon over, and finish with flaky salt.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 589 kcal
Protein: 41.9 g
Fat: 46.9 g
Saturated fat: 21 g
Trans fat: 3 g
Cholesterol: 159 mg
Sodium: 129 mg
Potassium: 538 mg
Calcium: 23 mg
Iron: 4.02 mg
Vitamin A: 12 µg RAE
Vitamin D: 0.5 µg
Nutrition estimated: November 4, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.