Entree: Italy – Tuscany – Bistecca alla Fiorentina (Florentine T-bone 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 5 min

Cook 15 min

Additional 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 porterhouse/T-bone steak, approx. 2 lb (900 g) total
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse sea salt, divided
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)
- Fresh rosemary sprig or sage (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring the steak to room temperature for at least 1 hour; rub lightly with olive oil and season both sides with 1 tsp (5 ml) coarse salt and freshly ground pepper.
2. Preheat a grill or heavy skillet to very high heat; sear steak 3–5 minutes per side over direct heat to develop a char, then move to indirect heat and cook to rare–medium-rare (internal ~125–130°F / 52–54°C), adding remaining salt just before serving.
3. Remove steak and let rest 10 minutes; slice across the bone into thick slices, finish with a squeeze of lemon and any optional herbs, and serve family-style.

1. Bring the steak to room temperature for at least 1 hour; rub lightly with olive oil and season both sides with 1 tsp coarse salt and freshly ground pepper.
2. Preheat a grill or heavy skillet to very high heat; sear steak 3–5 minutes per side over direct heat to develop a char, then move to indirect heat and cook to rare–medium-rare (internal ~125–130°F / 52–54°C), adding remaining salt just before serving.
3. Remove steak and let rest 10 minutes; slice across the bone into thick slices, finish with a squeeze of lemon and any optional herbs, and serve family-style.