Bistecca alla Fiorentina is an iconic Tuscan steak made from a thick-cut, bone-in porterhouse or T-bone of Chianina beef. Grilled over high heat and served simply with olive oil and flaky sea salt, this dish celebrates the quality of the meat with minimal seasoning.
Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
Preheat a charcoal grill or gas grill to very high heat.
Pat the steak dry with paper towels.
Lightly brush both sides with extra-virgin olive oil.
For an authentic Florentine steak, cook the meat no more than medium-rare. A charcoal grill provides the traditional smoky flavor, and resting the steak before slicing helps retain its juices.
Grill the steak for 5 to 6 minutes on the first side without moving it.
Flip and cook for another 5 to 6 minutes.
Stand the steak upright on the bone and cook for 3 to 5 minutes to warm the interior.
Transfer the steak to a cutting board and let it rest for 10 minutes.
Slice the meat away from the bone, then cut it into thick strips.
Sprinkle generously with flaky sea salt and freshly ground black pepper.
Garnish with rosemary and serve immediately with lemon wedges.
