Bistecca alla Fiorentina


2 T-bone or Porterhouse steaks, cut 2-½ inches thick Extra-virgin olive oil, preferably from Tuscany Kosher salt Freshly ground black pepper to taste Lemon cut in quarters Fleur de Sel or coarse sea salt


Grilling Method: Direct/Medium Heat

Place the steaks on a platter and brush both sides with the oil. Let stand at room temperature for 45 minutes to 1 hour. Just before grilling, season with salt.

Place the steaks in the center of the cooking grate. Grill about 10 minutes per side for rare meat (the Tuscan preference) or longer to desired doneness. Turn only once halfway through the cooking time.

Let the steak rest for 10 minutes and then carve it away from the bone into individual portions. Serve with a lemon wedge and a sprinkle of Fleur de Sel sea salt. Sprinkle with a little salt just before serving.

Main DishesElizabeth Karmel