steak from a young steer, at least 4 cm thick
ground black pepper
Season the steak well with pepper.
Place on a grill about 4 in or 10 cm
above the glowing embers of a wood fire.
After 4-5 minutes the steaks will come
away easily from the grill.
Sprinkle the seared surface with a
little salt, turn and cook the other side, sprinkling again with
salt and little more pepper.
When cooked, the steak should be well
browned and sealed on the outside, rare and juice inside.
Serve at once.
: 01 minutes
: 10 minutes
Recipe grading : easy
Suggested wine : a dry red (Brunello di Montalcino)
A grilled Florentine T-bone steak is the ultimate treat for steak
lovers. In Italy the steak is cut from Tuscan bred Chianina beef and
hung for at least 6 days. Traditionally it is cooked over the embers of
a charcoal or wood burning grill and eaten very rare. The steaks are
also very good barbecued. Ask your butcher for a steak which has been
well hung to ensure plenty of flavor and tenderness.