Bistecca alla Fiorentina Tuscan Grilled Steak
It's not much different from an American steak, but the combination of cut (almost always a T-bone, though occasionally you'll see ribeye), olive oil, and lemon juice marks this preparation as distinctly Tuscan. If you can marks this preparation as distinctly Tuscan. If you can find a piece of dry-aged prime meat, go for it. I love the combination of steak and bread, and of course tomato or other salad, but you can use any typical steak side dishes you like—even in Italy they might serve this with French fries.
- One 2-pound porterhouse or T-bone steak, about 1¾inches thick
- Coarse salt and freshly ground black pepper to taste
- Extra virgin olive oil
- 1 lemon, cut into wedges
Instructions:
- Start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 4 to 6 inches from the heat source. Grill the steak for about 5 minutes per side for medium-rare, turning only once (an instant-read thermometer should read about 125°F when inserted into the thickest part); cooking time, of course, will depend on the thickness of the steak and the heat of the fire.
-  Sprinkle both sides liberally with salt and pepper. Put on a platter and drizzle with a little olive oil. Serve with the lemon wedges.