Ultimate Italian steak

In their new book Tuscany, Giancarlo and Katie Caldesie take you to Italy, where the rhythm of everyday life is reflected in the way people cook: slowly and calmly. Let yourself be transported to this region, learn cooking techniques and create the most delicious recipes.

The Italians call this cut of meat fiorentina; we call it a T-bone steak. Whatever you call it, it is a large, tender piece of sirloin surrounded by creamy fat, which keeps the meat juicy while grilling. Traditionally, it was grilled over an open fire. Nowadays, it is grilled briefly and served on wooden boards with grooves around the edges to catch the meat juices. In the Tuscan capital Florence, the scent of roasted meat wafts from the restaurants, where the large cuts of meat are usually shown to guests before cooking. A fiorentina is large enough for two or more people, and when the edges are browned and charred while the centre is still red, there is something for everyone.

Method

Bring the steak to room temperature for 30 minutes. Meanwhile, light your grill or barbecue and position a grill grate approximately ten centimetres away from the heat source. Season the meat generously with salt and pepper and hold it with a good pair of tongs. Cook for four minutes on each side for rare or six minutes for medium-rare. Use the tongs to place the steak upright on the grill and cook the edges all around for five minutes, including the bone side. This allows the heat to penetrate properly. Let the steak rest for at least ten minutes before serving.

Title: Tuscany
Author: Giancarlo & Katie Caldesie
Publisher: Good Cook B.V.

Available from: 1 May