Thick beef T-bone steak
A thick loin steak with a T-shaped bone between two distinct muscles: tenderloin on one side and strip loin on the other. Grill it over hot embers for a browned outside and a center cooked to your preference.
- The cut
- The T-shaped bone separates tenderloin from strip loin.
- Florentine style
- A thick T-bone grilled over embers is the cut used for bistecca alla fiorentina.
- Choose your doneness
- The traditional Tuscan method serves the center rare; adjust the cooking to your preference.
Grill over embers
Set the steak over hot embers without flames. Turn it with tongs rather than piercing the meat; salt the cooked face as you turn. A Florentine-style method cooks each broad face for several minutes, then briefly stands the steak on its bone.
A steak to carve and share
Rest the grilled steak briefly, then carve the meat from both sides of the bone into slices. A little extra-virgin olive oil and freshly ground black pepper make a simple finish.
Cook with it
Ask for the right cut
Ask the butcher for a thick T-bone cut from the loin, with both tenderloin and strip loin attached. Chianina is a familiar Tuscan choice, but the cut is also prepared from other cattle breeds.
