Fiorentina biscuit

Ingredients for 2 servings:

• 1 steak(s) (ribeye), from Chianina beef, or other breeds, with bone, 4-5 cm thick, 1-1.3 kg in weight
• salt and pepper
• 2 tbsp olive oil, best quality
• ½ lemon(s), juice, to taste
• 1 sprig(s) rosemary, as desired
• 1 sprig(s) thyme, optional

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

the ultimate steak grilling experience

A Bistecca alla Fiorentina is a giant T-bone steak, consisting of the flat rump steak portion and the fillet portion, separated by the bone. The steak is removed from the refrigerator 1-2 hours before use and then placed on the carefully prepared grill in the hottest part. After 3-5 minutes, depending on the heat, turn it over and place it slightly offset from the other side of the grill, as the moisture in the meat will have tempered the heat somewhat in this area, and this other side should initially receive the same temperature as the first side. Now generously salt and pepper the already browned side. Repeat the same procedure with the second side. If desired, you can then wrap the steak in aluminum foil and leave it on a low-heat spot on the grill for 10 minutes. It will then cook slightly more, but will still be quite pink on the inside. You can also serve the steak immediately, almost raw on the inside, drizzled with 1-2 tablespoons of the finest olive oil. In both cases, you cut the rump steak and fillet lengthwise along the bone and divide each piece into several slices. If you don’t want to use a grill, you can marinate the meat an hour in advance with herbs, lemon juice, and a little olive oil. Sear it in a pan with a little olive oil, then let it rest for 10-15 minutes in a preheated oven at 100°C. A great Tuscan red wine is a must with the meat. Seasonal salads or typical Tuscan white cannellini beans, always with olive oil, perfectly complement this meaty delight. When buying meat, make sure it’s of the highest quality.