Florentine biscuit

Ingredients for 4 servings:

• 2 T-bone steaks, each about 500 – 600 g, very well hung
• 3 tbsp olive oil, good quality
• 4 garlic cloves
• 1 sprig(s) rosemary
• 4 lemon slices
• n. B. Salad, e.g. rocket or lettuce, for serving
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 20 minutes

a real man’s meal

Marinade: Mix olive oil, chopped garlic cloves, and rosemary and pour over the previously washed and patted dry steaks. Marinate for 3-4 hours. No longer, as the meat’s natural flavor would be lost. Heat up the charcoal grill. Ensure the coals are fully glowing and thus reach maximum heat. A grill with a draft control is preferable. Set the grill grate to the lowest setting and place the drained meat on top. Grill for 3 to 4 minutes on each side. Let it rest for about 4 minutes, then remove from the bone and cut into strips. Arrange decoratively on a dish covered with lettuce leaves. Season with salt and pepper, a few drops of the best olive oil, and a squeeze of lemon juice. A simple salad and white bread are ideal for this as a true man’s meal. Of course, you can also serve it with potatoes in any form. The best drink to go with this is a strong Italian red wine, such as a Brunello from Montalcino or a Vino Nobile from the Montepulciano area.