This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the potatoes
400 g baby potatoes
3 tbsp olive oil
1 sprig rosemary
For the steak
2 tbsp olive oil
2 tbsp chopped rosemary
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp salt
1 tsp pepper
700 g T-bone

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Arrange the potatoes on a lined baking tray, drizzle with the olive oil and sprinkle over the rosemary. Season well.
3. Roast for 30–35 minutes until golden and crispy.
For the steak
1. Combine the olive oil, rosemary, garlic, lemon zest and juice, salt and pepper.
2. Pour over the steaks and allow to marinate for at least 30 minutes, preferably overnight.
3. Make sure the steaks are at room temperature.
4. Heat a pan over high and fry the T-bone for 4 minutes on each side, or until cooked to your liking.
5. Serve your Bistecca alla Fiorentina with the hot potatoes on the side.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Read to take your T-bone to the next level? Learn the art of glazing with Marmite.

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