📝 About This Recipe
This iconic masterpiece of Italian Alta Cucina celebrates the legendary Chianina cattle, the oldest and largest breed in the world. Dry-aged for 30 days to concentrate its earthy, nutty flavors, this massive T-bone is seared over blistering oak coals to achieve a mahogany crust while maintaining a buttery, rare interior. It is the ultimate expression of Tuscan simplicity, where the quality of the beef and the purity of the olive oil tell a story of centuries-old tradition.
🥗 Ingredients
The Star
- 1.5 kg Dry-Aged Chianina T-Bone or Porterhouse (at least 3 fingers thick (approx 3 inches), dry-aged 30+ days)
Seasoning and Aromatics
- 2 tablespoons Maldon Sea Salt (flaky texture is essential)
- 1 tablespoon Tellicherry Peppercorns (coarsely cracked)
- 100 ml Extra Virgin Olive Oil (high-quality Tuscan oil (e.g., Frantoio or Moraiolo))
- 4 sprigs Fresh Rosemary (for brushing and garnish)
- 2 cloves Fresh Garlic (lightly bruised)
Traditional Accompaniments
- 400 grams Cannellini Beans (cooked 'all’uccelletto' or simply with sage)
- 1 piece Lemon (cut into wedges, optional)
👨🍳 Instructions
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1
Remove the Chianina steak from the refrigerator at least 4 hours before cooking. It must reach room temperature to ensure even heat penetration through its massive thickness.
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2
Prepare a charcoal grill using high-quality oak or olive wood charcoal. You need a deep bed of glowing white-hot embers; avoid direct flames which can soot the meat.
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3
Pat the steak completely dry with paper towels. Moisture is the enemy of a good crust; the surface must be bone-dry.
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4
Do not salt the meat yet. In traditional Fiorentina preparation, salt is added only after searing to prevent the drawing out of juices prematurely.
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5
Place the steak on the grill grate, very close to the embers. Sear the first side for exactly 5 minutes without moving it. A deep, dark crust should form.
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6
Flip the steak using tongs—never a fork, as piercing the meat allows precious juices to escape.
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7
Sear the second side for another 5 minutes. The internal temperature should remain 'al sangue' (rare).
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8
The 'Secret Step': Stand the steak upright on its wide T-bone base. Let it cook in this vertical position for 5-7 minutes. This allows the heat to travel up the bone into the center of the meat without overcooking the exterior.
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9
Remove the steak from the grill and place it on a warm wooden carving board. Immediately season both sides generously with the flaky sea salt and cracked pepper.
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10
Drizzle half of the extra virgin olive oil over the meat and lay the rosemary sprigs on top. Tent loosely with foil and let it rest for 10 minutes.
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11
Carve the meat by first cutting along the bone to release the tenderloin and the striploin. Slice the meat into thick strips against the grain.
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12
Reassemble the slices against the bone on a large serving platter for a stunning presentation.
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13
Finish with a final, generous pour of the raw Tuscan olive oil and a sprinkle of salt.
💡 Chef's Tips
Never cook this steak past medium-rare; the Chianina's lean, fine-grained structure becomes tough if overdone. Use a 'thermometer' if unsure, aiming for 50°C (122°F) before resting. If you cannot find Chianina, look for high-quality dry-aged Angus or Hereford, but ensure it is at least 2.5 inches thick. Ensure your grill is clean and well-oiled to prevent the meat from sticking during that crucial first sear. Avoid using 'liquid smoke' or lighter fluid; the flavor must come purely from the wood and the beef.
🍽️ Serving Suggestions
Pair with a robust Tuscan red wine, specifically a Chianti Classico Riserva or a Brunello di Montalcino. Serve alongside 'Fagioli al Fiasco' (white beans slow-cooked with sage and garlic). Add a side of sautéed spinach or wild arugula with a squeeze of lemon to cut through the richness. Provide a warm crusty loaf of unsalted Tuscan bread to mop up the juices and olive oil (the 'intingolo').