Tuscan T- Bone Steak Or Bistecca Alla Fiorentina

1. 1

   Trim any excess fat from steak and pat dry with paper towels.

2. 2

   Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.

3. 3

   Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.

4. 4

   Bring the meat to room temperature before cooking.

5. 5

   Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).

6. 6

   Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.

7. 7

   Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.

8. 8

   Turn steak over and cook for another 3 minutes, steak will be rare.

9. 9

   Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.

10. 10

    Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.

11. 11

    To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.

12. 12

    Cut each piece into thick slices. Divide the slices between 2 serving plates.

13. 13

    Pour the meat juices that have accumulated over the sliced steak.

14. 14

    Drizzle with a little of the best extra virgin olive oil you can lay your hands on!

15. 15

    Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.

16. 16

    ENJOY!

17. 17

    Marinating time not included in prep time.

* Per serving · 4 servings · Values may vary.