Bistecca alla Fiorentina

Instructions

1. 1
   Take the steak out of the refrigerator at least 2 hours before cooking. This is a critical step; if the meat is cold inside, the center will remain ice-cold after the fast exterior sear.
2. 2
   Prepare the side dish: Preheat your oven to 200°C (400°F). Toss the potato wedges with olive oil, salt, pepper, smashed garlic, and chopped rosemary. Spread them across a baking sheet and roast for 30-35 minutes until golden and crispy like the ones in the image.
3. 3
   Fire up a charcoal grill or heat a very heavy cast-iron skillet until smoking hot. It must be blazing hot before the meat touches the surface.
4. 4
   Pat the surface of the steak completely dry with paper towels. Do not add any oil or salt yet.
5. 5
   Place the steak onto the hot surface. Let it cook unmoved for 4-5 minutes to build up a deep caramelised crust.
6. 6
   Flip the steak using tongs (never poke it with a fork, or the precious juices will escape). Season the seared side generously with coarse sea salt and cracked pepper. Cook the second side for another 4-5 minutes.
7. 7
   The traditional final touch: Stand the steak upright, resting vertically on the flat surface of its 'T' bone, for an additional 5 minutes. This conducts heat into the center through the bone without overcooking the meat.
8. 8
   Remove from heat and let the steak rest on a wooden board for 5 minutes to let the juices settle throughout the meat.
9. 9
   Carve the meat away from the bone and slice it crosswise into thick strips. Arrange neatly on a large platter next to the bone, sprinkle with a bit of extra salt, finish with a drizzle of olive oil, garnish with the fresh rosemary sprig, and serve with the hot roasted potatoes.