Bistecca alla Fiorentina

Ingredients

• 1 T-bone or porterhouse steak (about 2.5 lbs, 2 inches thick)
• 3 tbsp olive oil
• Coarse sea salt
• Freshly cracked black pepper
• 1 lemon, halved
• Fresh rosemary sprigs

Instructions

1. 1Bring the steak to room temperature and pat dry.
2. 2Rub with olive oil and let a very hot grill or cast iron pan heat until smoking.
3. 3Sear the steak 4-5 minutes per side for rare to medium-rare, standing it on the bone edge briefly too.
4. 4Rest the steak on a board 10 minutes, tented loosely.
5. 5Season generously with coarse salt and pepper.
6. 6Slice off the bone and serve with lemon halves and rosemary.

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