T-bone Steak (Bistecca alla Fiorentina)
Learn how to cook the perfect T-bone steak (Bistecca alla Fiorentina) with a crispy crust and juicy, tender center using this foolproof pan-seared and oven-finished recipe.
Ingredients
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1 T-bone steak (about 1–1.5 inches thick, 450–600g)
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1 tablespoon olive oil
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1 teaspoon sea salt (or kosher salt)
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½ teaspoon freshly ground black pepper
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2–3 cloves garlic (crushed)
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2–3 sprigs fresh rosemary or thyme
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2 tablespoons unsalted butter (for basting)
Instructions
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Bring to Room Temperature: Let the steak sit out at room temperature for 30–45 minutes before cooking.
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Season the Steak: Rub both sides with olive oil, then season generously with salt and pepper.
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Preheat Your Pan: Heat a heavy skillet (preferably cast iron) over high heat until smoking hot.
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Sear the Steak: Place the steak in the pan and sear for 2–3 minutes on each side until a golden-brown crust forms.
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Add Aromatics & Baste: Reduce heat to medium. Add garlic, rosemary, and butter. Tilt the pan and use a spoon to baste the steak with the melted butter for 1–2 minutes.
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Finish in Oven (Optional): For a thicker steak, transfer the pan to a preheated oven at 200°C (400°F) for 5–7 minutes for medium-rare doneness.
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Rest the Steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
Cooking Tips
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Use a meat thermometer: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
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Always let the steak rest before slicing to retain juices.
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If grilling, follow the same searing principle but adjust timing for open flame.
Nutrition Facts (Per Serving)
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Calories: 560
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Protein: 45g
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Fat: 40g
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Carbohydrates: 0g
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Fiber: 0g
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Sodium: 480mg
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