Bistecca Fiorentina



  • 3 T-bone steaks, about 1-2 inches thick
  • 2-3 tbsp. chopped fresh rosemary
  • 6 whole garlic cloves, smashed
  • zest of one lemon
  • freshly ground pepper
  • coarse salt (prefer a smoky black salt)
  • extra virgin olive oil
  • 3-4 large rosemary sprigs


  • Pat steak dry and rub with rosemary, salt, pepper and garlic.
  • Add 1 tablespoon of extra virgin olive oil to help rub adhere to meat and repeat on other side.
  • Cover with plastic wrap and let meat come to room temperature (30-60 minutes).
  • Preheat gas grill, remove whole smashed garlic from steak, and discard.
  • Place steak on hottest part of grill and lay rosemary sprigs right next to steak. Cover grill and cook until meat is well charred on one side (about ten minutes).
  • Turn and cook on other side for another ten minutes or until internal temp registers 120°.
  • Take off grill, arrange on platter along with grilled rosemary, and serve warm.

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