Florentine T-Bone Grilled Rare over Hot Coals

What you need

• 1.2 kg (2 1/2 lb) T-bone steak, about 5 cm (2 in) thick, Chianina if available, or porterhouse
• 1 tsp coarse sea salt
• black pepper, freshly ground, to taste
• 2 tbsp extra-virgin olive oil, for serving

Method

Restated from the original video

1. 1

   Take the steak out of the fridge about 1 hour before cooking so it loses its chill. Pat it dry with paper towels.

2. 2

   Light a charcoal grill and let the coals burn down to a deep, glowing red bed with no flames. On a gas grill, heat all burners to high for 15 min.

3. 3

   Set the grill rack fairly close to the coals and let it get very hot.

4. 4

   Lay the steak on the grill without oil or seasoning. Leave it untouched until a dark brown crust forms, 5-6 min.

5. 5

   Turn it once with tongs, never piercing the meat, and grill the second side for another 5-6 min.

6. 6

   Stand the steak upright on its bone and grill it like that for 5-8 min, so heat travels up through the bone into the middle.

7. 7

   Check the centre: it should read about 50 °C (122 °F) for the classic rare finish. Flare-ups mean fat is dripping; move the steak briefly to a cooler spot.

8. 8

   Move the steak to a board and rest it for 5 min.

9. 9

   Cut the two muscles away from the bone, then slice each across the grain into thick strips.

10. 10

    Arrange the slices around the bone, season generously with the salt and pepper, and drizzle over the olive oil. Serve at once.

Imported from cookingchatfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.