Entrée: Italy – Bistecca alla Fiorentina (Florentine-Style Ribeye Steak)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 32 min

Ingredients

1 thick-cut bone-in ribeye steak, about 1.25–1.5 lb (560–680 g)
Kosher salt, to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for brushing and finishing
1 small sprig rosemary
Lemon wedges, for serving
Flaky sea salt, for serving

Instructions

1. Bring steak to room temperature; pat dry. Season all over with salt and pepper; lightly brush with olive oil. Prepare a very hot grill (or grill pan).
2. Grill 5–6 minutes per side for medium-rare, searing the edges and standing the steak on the bone briefly. Rest 10 minutes. Slice thickly off the bone; drizzle with olive oil, rub cut surface lightly with rosemary, squeeze lemon over, and finish with flaky salt.