Bistecca alla fiorentina — the legendary Tuscan T-bone grilled over embers

Ingredients (for 3–4 servings):

• 1 bistecca alla fiorentina (beef T-bone steak, preferably Chianina), about 1–1.2 kg, at least 4 cm thick
• Coarse sea salt
• Freshly ground black pepper
• Extra virgin olive oil
• 1 lemon, halved (for serving)
• 1 sprig of rosemary (optional)

Preparation:

1. Take the meat out of the fridge at least 1 hour before grilling so it reaches room temperature; pat dry with kitchen paper.
2. Heat the grill (ideally wood or charcoal) until very hot.
3. Place the steak on the grill and sear 3–5 minutes per side without piercing it with a fork — turn only once.
4. Stand the steak upright on its bone for 1–2 minutes so the meat around the bone cooks too.
5. Remove from the heat and let it rest 5–10 minutes on a warm board.
6. Slice thickly against the grain; sprinkle with coarse salt, black pepper, a drizzle of olive oil and serve with the lemon halves. Traditionally served “al sangue” — rare inside.

Prep time: 10 minutes (plus 1 hour at room temperature). Cook time: 10–12 minutes. Rest: 5–10 minutes. Servings: 3–4.