I don’t eat much beef, but I love Bistecca alla Fiorentina, and here in Florence it’s a serious matter.
Most Florentine restaurants have it on the menu, but it’s not so easy anymore to find a really good one.
My favorite place is my garden.
It must always be served rare (al sangue), and nothing goes on top. No sauces, no toppings, just good beef, embers and a pinch of salt. Anything else hides what makes it special. Here is how I make it at home.

Ingredients

• 1 Florentine T-bone steak (Bistecca alla Fiorentina) at least 3 or 4 fingers thick
• Coarse salt
• Black pepper
• Charcoal embers

Directions

Equipment: grill, Meater thermometer (optional), lava stone or warm serving board

• Bring it to room temperature. Take the steak out of the fridge 4-5 hours before cooking, or even the night before.
• Dry it. Pat the surface dry with paper towels and season with pepper.
• Warm it gently. Clean the grill and set it well away from the embers. Stand the steak upright beside the embers, bone down on the grate, so the meat heats slowly.
• Sear. Lay the steak flat in the middle of the grill. Cook about 8 minutes per side, keeping the grill temperature between 150°C and 200°C (300°F-390°F).
• Finish upright. Stand the steak on its bone again until it reaches the target temperature. Keep the bone from burning.
• Target temperature. If you use a Meater, pull the steak when it reads 35°C (95°F). It is the only thermometer that can withstand the heat of the embers, so it can stay in the meat the whole time. Other thermometers can’t.
• Rest and season. Move the steak to a lava stone or a warm serving board to keep it warm, salt it and let it rest a few minutes before carving.

Cooking rare (al sangue): key points

• Use plenty of embers.
• Keep the Meater inside the meat.
• Cook at a distance from the embers.
• Total cooking time is about 30-35 minutes.
• The Maillard reaction, which gives the browned crust, starts at around 140°C (285°F).

To serve: enjoy it with potatoes or fried vegetables, and a good bottle of Brunello di Montalcino.