Tuscan T- Bone Steak or Bistecca Alla Fiorentina

Recipe by Elly in Canada
READY IN: 22mins




  • Trim any excess fat from steak and pat dry with paper towels.
  • 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.
  • 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.
  • Bring the meat to room temperature before cooking.
  • 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).
  • Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
  • Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
  • Turn steak over and cook for another 3 minutes, steak will be rare.
  • Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
  • Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
  • 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.
  • Cut each piece into thick slices. Divide the slices between 2 serving plates.
  • Pour the meat juices that have accumulated over the sliced steak.
  • Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
  • Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
  • ENJOY!
  • Marinating time not included in prep time.