Bistecca alla Fiorentina T Bone Steak

Remove the T-bone steak from the refrigerator at least 1 hour, preferably 2-3 hours, before cooking. This is crucial for even cooking. Pat the steak thoroughly dry with paper towels to ensure a good sear.

Generously season both sides of the steak with coarse sea salt and freshly ground black pepper. Do not be shy with the seasoning; a thick cut like this can handle it. Let it sit for another 15-20 minutes after seasoning.

Prepare a very hot grill (charcoal is traditional and best) or preheat a heavy cast-iron skillet over high heat for at least 10-15 minutes until it is smoking. The high heat is essential for developing a perfect crust.

Carefully place the seasoned steak directly on the hot grill or in the hot skillet. Sear for 5-7 minutes per side for a rare to medium-rare steak. For a 2-inch thick steak, aim for an internal temperature of 125-130°F (52-54°C) for rare, or 130-135°F (54-57°C) for medium-rare.

If your steak has a thick fat cap or bone, stand it on its side using tongs and cook for an additional 2-3 minutes to render the fat and cook around the bone. This ensures even cooking and adds flavor.

Transfer the cooked Bistecca alla Fiorentina to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice the steak off the bone, then cut it into thick, individual pieces. Arrange on a platter, drizzle with a good quality extra virgin olive oil if desired, and serve immediately. Traditionally, it is served simply, perhaps with a side of cannellini beans or roasted potatoes.