Bistecca alla Fiorentina T Bone Steak

Remove the T-Bone steak from the refrigerator at least 2-3 hours before cooking. This allows it to come to room temperature, ensuring even cooking. Pat the steak thoroughly dry with paper towels to promote a good sear.

Just before grilling, season the steak very generously on all sides with coarse sea salt and freshly ground black pepper. Do not be shy with the salt; it helps form the delicious crust.

Prepare your grill for very high heat. For a charcoal grill, create a direct heat zone with a good layer of glowing coals. For a gas grill, preheat all burners to their highest setting. The grates should be screaming hot.

Place the seasoned steak directly on the hottest part of the grill. Sear each side for 8-12 minutes, depending on the thickness of your steak and the desired doneness. The goal is a deep, dark crust on the exterior.

After searing, continue to cook the steak, turning it occasionally, until it reaches an internal temperature of 125-130F (52-54C) for rare to medium-rare, which is traditional for Bistecca alla Fiorentina. Use an instant-read thermometer to check accuracy.

Transfer the cooked steak to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result.

Slice the steak off the bone, then cut it into thick, individual slices. Arrange them back around the bone on a serving platter. Drizzle generously with extra virgin olive oil, add a final sprinkle of coarse salt, and if desired, garnish with fresh rosemary sprigs. Serve immediately.