Valentina Harris

Bistecca alla Fiorentina

Florentine T-Bone Steak

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Classic Italian Cooking
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

The whole point about this steak is that it is enormous—made in Tuscany from the very best Chianina cattle. If you adopt the same marinade and cooking methods for a tenderloin or porterhouse steak or a thick sirloin, you will have some of the flavor, but not the overwhelming size factor, which is part of the whole experience!

Ingredients

  • 8 tablespoons olive oil
  • 4 or 5 fresh rosemary sprigs
  • 3 garlic cloves, crushed

Method

  1. Mix the olive oil, rosemary, garlic, salt and pepper together in a large, shallow dish. Add the steak and leave to marinate for 24 to 48 hours.
  2. Preheat a broiler or light a barbecue. Broil to your personal preference under a broiler or on a barbecue.
  3. When cooked to your taste, drizzle with a