Bone-in ribeye grilled over wood, finished with salt, olive oil, and lemon. Florence's famous steak.
SHOPPING: Bone-in ribeye (or porterhouse) at least 2 inches thick, 2+ lbs. This is traditionally made with Chianina beef in Tuscany. In Florence, the steak is never cooked past rare.
Ingredients
Scale
Measurement units
- 2 ½ lb Bone-in ribeye, 2+ inches thick
- ½ tsp Flaky sea salt
- ¼ tsp Black pepper
- 3 tbsp Extra virgin olive oil
- 4 whole Lemon wedges
- 2 sprigs Fresh rosemary
Ingredients
Scale
Measurement units
- 2 ½ lb Bone-in ribeye, 2+ inches thick
- ½ tsp Flaky sea salt
- ¼ tsp Black pepper
- 3 tbsp Extra virgin olive oil
- 4 whole Lemon wedges
- 2 sprigs Fresh rosemary
Instructions
Temper to room temp
Remove steak from fridge 2 hours before cooking. Do not season yet.
Ingredients
- ribeye (2 ½ lb)
On the grill
Grill over very high heat (400-450°F surface) 5-6 minutes per side for rare interior. Stand on bone edge for 2 minutes to cook bone side.
Equipment
- grill
Let rest
Rest 5 minutes. Season generously with flaky salt and pepper. Drizzle with olive oil. Serve with lemon wedges and rosemary.
Ingredients
- salt (½ to taste)
- pepper (¼ to taste)
- olive oil (3 tbsp)
- lemon (4 whole)
- rosemary (2 sprigs)
Before you cook
Cook notes
- • SHOPPING: Bone-in ribeye (or porterhouse) at least 2 inches thick, 2+ lbs. This is traditionally made with Chianina beef in Tuscany.
- • In Florence, the steak is never cooked past rare.
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