Bistecca alla Fiorentina
A Tuscan classic: a thick-cut ribeye seared hard over high heat and finished with lemon, sea salt, and rosemary. Minimal ingredients, maximum impact.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Remove steaks from fridge 30 minutes before cooking.
Step 2
Pat steaks completely dry with paper towels on both sides.
Step 3
Season generously with sea salt and black pepper on both sides.
Step 4
Heat olive oil in a cast iron skillet over high heat until smoking, ~2 minutes.
Step 5
Sear steaks 3–4 minutes per side without moving. Crust should be charred and dark.
Step 6
Add rosemary sprigs to the pan; tilt steaks to baste with oil for 30 seconds.
Step 7
Transfer skillet to a 400°F oven for 5–8 minutes until 125–130°F internally.
Step 8
Rest steaks on a warm plate for 5 minutes before serving.
Step 9
Squeeze fresh lemon juice over steaks and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- instant-read thermometer
- tongs
- warm serving plate
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