Chi Spacca's Bistecca Fiorentina

Ingredients for Chi Spacca's Bistecca Fiorentina

• 2 (2 1/2–3-pound) bone-in rib-eye steaks, 2–2 1/2" thick, preferably aged

• Kosher salt, coarsely ground pepper

• Extra-virgin olive oil (for serving)

• Sal marinho em flocos

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10–15 minutes.

Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20–30 minutes.

Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.

Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.

Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.