Steak Florentine

Bistecca alla Fiorentina


  • 4 T-bone steaks
  • 8 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • juice of ½ lemon
  • fresh sprigs of rosemary
  • freshly ground black pepper
  • salt
  • lemon wedges


Rub the steak with the oil, garlic, lemon juice, rosemary and pepper on both sides. Leave the steaks to marinate for 1 hour.

The steak is best cooked over a charcoal fire but a very hot grill can be substituted. Grill the steaks for 3–5 minutes on each side. Sprinkle with salt before serving and serve with lemon wedges.