Grain-Finished Beef · Italian
Tuscan Tomahawk, Bistecca alla Fiorentina Style
Florence's famous bistecca is all about a thick bone-in steak, a very hot wood fire and great olive oil—nothing else. A 5 cm organic grain-finished tomahawk is a perfect stand-in for the classic T-bone, with rich marbling that rewards the Tuscan rare finish.
- Prep10 min
- Cook30 min
- Total40 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (about 1.2 kg, 5 cm thick) $555
- Coarse sea salt and freshly cracked black pepper
- Best-quality extra-virgin olive oil
- 2 sprigs rosemary
- 1 lemon, in wedges
- 2 split marrow bones, roasted, to serve alongside (optional) $310
- Arugula and cannellini beans to serve
Instructions
- Bring the steak to room temperature for at least 1 hour; do not season yet.
- Build a wood or charcoal fire and let it burn to very hot, glowing embers. Set the grate close to the coals.
- Grill the steak 5–6 minutes per side without moving it, until deeply browned.
- Stand the steak upright on its bone for 6–8 minutes so the heat travels up the bone and warms the center (target 48–50 °C, rare).
- If serving marrow bones, roast them cut-side up at 220 °C for 15–18 minutes while the fire burns.
- Transfer to a board, season generously with salt and pepper and drizzle with olive oil. Rest 5 minutes on a few rosemary sprigs.
- Carve off the bone, slice and serve with lemon wedges, arugula, white beans and the roasted marrow to spread on bread.
Tips
- Traditionally Tuscans salt after cooking; a day-ahead dry brine also works well.
- Bistecca is served al sangue (rare); cook a little longer only if your guests insist.
