Bistecca alla Fiorentina
A true Florentine steak uses Chianina beef, an ancient Tuscan breed known for its prized and tasty meat
that is always served rare.
1.2 - 1.5kg Tbone
1 bunch fresh rosemary
1 bunch fresh sage
2 tablespoons extra virgin olive oil
Salt & freshly ground black pepper, to taste
Take the meat out of the fridge 2 hours before cooking and let come to room temperature.
Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.
Tie the rosemary and sage together with twine to form a herb brush. Use with olive oil to brush the steak whilst cooking.
Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. This steak is traditionally served rare so if you prefer your meat a little more cooked adjust your cooking time
Remove and let rest. Slice into piece against the grain. Serve hot with lemon and a salad.