Bistecca alla Fiorentina

Ingredients

• 2.6 lbT-bone steak, one piece, at least 5 cm thick
• 3 tbspextra virgin olive oil, to finish
• 4 sprigfresh rosemary
• 2 clovegarlic, unpeeled, bruised
• 2 tspflaky salt
• 1 tspblack pepper, coarsely cracked
• 1lemon, cut into wedges

Method

1. 1

   Take the steak out of the fridge a full hour before you cook it and leave it uncovered on a rack. Pat it completely dry just before it goes on the fire.

2. 2

   Build a hot fire or heat a heavy griddle until it is smoking. Rub the grate with the bruised garlic and rosemary sprigs to scent it.

3. 3

   Grill for five minutes a side without moving it, then stand the steak on its bone edge for a few minutes so the meat closest to the bone cooks through.

4. 4

   Move the steak to a warm board and rest it for ten minutes. Only now season it with the flaky salt and cracked pepper.

5. 5

   Cut the two muscles away from the bone in one piece each, slice them across the grain, and reassemble them around the bone. Pour over the olive oil and serve with lemon.