BISTECCA ALLA FIORENTINA BY DARIO CECCHINI

INGREDIENTS NEEDED

• Florentine-style T-bone steak (cut very thick, approx 2 inches high)
• Profumo del Chianti (or salt)
• Extra Virgin Olive Oil

PREPARATION

To prep steak:

• Remove steak(s) from the fridge 3-4 hours beforehand, so they reach room temperature.
• Cook over a hot grill, low to the coals at 350-400 degrees Fahrenheit
• First, 5/8 minutes on each side, and then for 10-15 minutes standing vertically on the bone.
• No salt, no oil, no marinades prior to grilling.

FINISH AND PRESENTATION

• The first bite must be a virgin, unseasoned, then anyone who wants, can season their portion with Profumo del Chianti and good olive oil.

P.S. We recommend a good glass of red wine for the grill master before starting.