Bistecca alla Fiorentina T Bone Steak

Remove the T-Bone steak from the refrigerator at least 1-2 hours before cooking to allow it to come to room temperature. This ensures even cooking. Pat the steak thoroughly dry with paper towels.

Generously season both sides of the steak with coarse sea salt and freshly ground black pepper. Do not be shy with the salt; it helps create a delicious crust.

Prepare a very hot grill, preferably charcoal, aiming for a temperature around 500-600F (260-315C). The grill grates should be searing hot. If using gas, preheat to the highest setting.

Place the seasoned steak directly on the hottest part of the grill. Sear for 5-7 minutes per side for a rare to medium-rare doneness, turning only once. The goal is a deep, dark crust.

If your steak is very thick, you may want to stand it on its bone side for an additional 5-10 minutes to ensure the heat penetrates evenly near the bone. Use tongs to balance it.

Once cooked to your desired doneness (internal temperature around 125-130F/52-54C for rare to medium-rare), remove the steak from the grill and place it on a cutting board. Cover loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute.

After resting, slice the meat off the bone, then slice against the grain into thick pieces. Drizzle with good quality extra virgin olive oil, add a final sprinkle of coarse salt if desired, and serve immediately. Traditionally served with simple sides like cannellini beans or roasted potatoes.