Bistecca alla Fiorentina is one of Italy’s most famous meat dishes, originating in Florence. It involves a massive, thick-cut T-bone or Porterhouse steak, cooked over high heat until perfectly seared on the outside and exceptionally rare on the inside, requiring minimal seasoning to let the meat quality shine.

Prep Time	Cook Time	Serves
1 hour (Resting)	12–15 minutes	2–3

Part A: Ingredients

• The Steak: 1 large T-Bone or Porterhouse steak, cut at least $2.5$ inches ($6 \text{ cm}$) thick (Ideally 3-4 lbs / $1.4–1.8 \text{ kg}$).
• Salt: Coarse sea salt (or Kosher salt).
• Pepper: Freshly ground black pepper (optional).
• Fat: 1 Tbsp High smoke point oil (like grapeseed) OR a piece of beef fat to render.
• Aromatics (Optional): A small sprig of fresh rosemary and a few cloves of garlic, crushed.

Part B: Instructions

Step 1: Temper and Season (The Key to Success)

1. Bring to Room Temperature: Remove the steak from the refrigerator at least 1 hour before cooking. This is crucial for even cooking.
2. Seasoning: Pat the steak completely dry with paper towels. Season the entire surface and edges aggressively with coarse sea salt. Do not add pepper yet, as it can burn under high heat.

Step 2: The Sear

1. Heat Source: The best result comes from a charcoal grill or a very heavy cast-iron skillet. Heat the grill or pan to the absolute highest heat setting for at least 10 minutes. If using a skillet, add oil now.
2. Initial Sear: Place the steak directly onto the hot grill or pan. Sear the first side without moving it for 5 minutes. Flip and sear the second side for 5 minutes. The crust should be dark and caramelized.

Step 3: Cook the Edges

1. Cook the Bone: Use tongs to stand the steak up vertically, resting it on the bone edge. Cook the bone edge for 3 minutes.
2. Cook the Sides: Cook the other two thin edges for about 30–60 seconds each.

Step 4: Check Temperature and Rest

1. Doneness: A true Bistecca alla Fiorentina is served al sangue (very rare). Aim for an internal temperature of $125^\circ \text{F}$ ($52^\circ \text{C}$) for rare. For a steak this thick, it should be cold in the center when sliced.
2. Resting: Place the steak on a cutting board, cover loosely with foil, and let it rest for 10–15 minutes. Resting allows the internal juices to redistribute.

Step 5: Slice and Serve

1. Slicing: Slice the meat off the bone in thick strips, keeping the bone intact. Slice the meat parallel to the bone.
2. Serving: Arrange the slices back around the bone on a platter. Sprinkle with a little fresh sea salt and a touch of black pepper, and if desired, a drizzle of high-quality Tuscan olive oil. Serve immediately.