Entree: Italy – Tuscany – Costata alla Fiorentina (Florentine rib steak)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 30 min

Ingredients

- 1 large bone-in wagyu ribeye, approx. 2.5 lb (1.1 kg)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 lemon, cut into wedges
- Fresh rosemary for garnish NULL

Instructions

1. About 1 hour before cooking, remove the steak from the refrigerator and pat dry; rub lightly with olive oil and season sparingly with coarse salt and pepper.
2. Preheat a grill or charcoal barbecue to very high heat until glowing hot; for authentic flavor, use oak or olive wood if available.
3. Place the steak on the grill and cook 5–7 minutes per side for a pronounced char and rare to medium-rare interior, adjusting time for thickness.
4. Use the bone as a thermometer—when the meat near the bone reaches the desired doneness, transfer to a cutting board.
5. Let rest 8–10 minutes, then slice thickly across the grain; serve with lemon wedges and a sprig of rosemary, allowing diners to finish with a squeeze of lemon.