The massive T-bone steak of Tuscany, from Chianina cattle, grilled over oak charcoal and served blood-rare with only lemon, salt, and pepper—unchanged since Medici times.
Ingredients
- 1 T-bone steak (4-5cm thick
- 1-1.2kg)
- sea salt
- black pepper
- lemon wedges
- olive oil
Instructions
Tempering
Remove steak from refrigeration 1 hour prior. It must be room temperature throughout.
The Fire
Prepare hardwood charcoal (oak or olive wood). Bank coals high on one side, medium on other.
Seasoning
Just before grilling, season aggressively with salt and pepper. Do not oil the meat.
Searing
Place on hottest part of grill. Stand it on bone-end if needed for stability. Sear 5 minutes per side without moving.
Standing
Stand steak upright on bone (the "handle") for 8 minutes, allowing heat to penetrate to bone.
Resting
Critical—rest 10 minutes tented loosely in foil. The interior should be warm red, almost raw in center. Serve with lemon only.