Bistecca alla Fiorentina

Now when we were ion Italy, I thought it would be rude not to try out the regional speciality – Florentine Beefsteak. It does vary from place to place, but it’s essentially a T bone grilled to your liking with olive oil drizzled over it. Gorgeous.

So back in drizzly Uk, we decided to get a couple of T Bones from the farm shop (warning: they are NOT cheap). A T Bone contains both the fillet and the sirloin either side of the bone, so it needs careful management on the grill so as not to frazzle the meat.

Ten minutes either side and they were good to go – meat this good needs very little other than seasoning and oil, then a good rest for 10-15 mins.


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