Bistecca alla Fiorentina

Ingredients

• 1 porterhouse or T-bone steak, about 1.2 kg (2.5 lb) and 5 cm (2 in) thick
• 2 tbsp extra-virgin olive oil, plus more to finish
• Coarse sea salt
• Freshly cracked black pepper
• 2 sprigs fresh rosemary
• 1 lemon, cut into wedges

Before you cook

• Take the steak out of the refrigerator and let it come fully to room temperature, about 2 hours.
• Pat the steak dry with paper towels.
• Rub both sides of the steak lightly with olive oil.

Steps

1. Light a charcoal or wood fire and let it burn down to very hot, glowing coals.
2. Set a grill grate a few inches above the coals and let it get screaming hot.
3. Lay the steak on the hottest part of the grate.
4. Sear the first side for 5 to 7 minutes without moving it, until a deep brown crust forms.
5. Flip the steak and sear the second side for another 5 to 7 minutes.
6. Stand the steak upright on its bone edge, leaning it against something sturdy, and let the bone side cook for about 10 minutes.
7. Check the center with a meat thermometer and pull the steak off the heat at 48-50°C (118-122°F) for rare.
8. Transfer the steak to a cutting board and season both sides generously with coarse salt and pepper.
9. Let the steak rest for 10 minutes.
10. Carve the fillet and the sirloin away from the bone in long slices.
11. Fan the slices back out next to the bone on a warm platter.
12. Drizzle the sliced meat with a little more olive oil and tuck the rosemary sprigs alongside.
13. Serve immediately with lemon wedges.