Bistecca Alla Fiorentina
If your Dad enjoys a good steak I suggest making it at home instead of going out. This amazing Italian Classic is gonna blow his mind.
The cost will be a fraction of what it would cost in a Steakhouse and it will not be as good as a nice steak dinner at home!
Directions:
Ask your butcher or meat mgr to cut you a double cut bone in ribeye. Tell them you want it 3″ thick. One will feed 4-5 people easily!
- Heat your grill to high for 30 minutes
- Season the steak with a good amount of salt n pepper then drizzle olive oil on it and rub it in
- Put a couple sprigs of Rosemary on the steak and place it on the grill
- Don’t touch it for about 3 minutes and until it release from the grill
- Flip it do the same
- Turn your middle burner off, stand the steak on the bone (like my photo) and place it in the middle of the grill over the burner that is off
- Keep the other burners on high
- Close the lid and temp it with a thermometer in 5 min (For rare-medium take it off the grill at 130-135 degrees and let it rest for at least 20 min)
- Slice it off the bone and then slice it into nice pieces
- Serve with a drizzle of extra virgin olive oil and a nice red wine
Dad is gonna love this Italian Classic Steak….who wouldn’t?
Daniel Mancini
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