Preparing the grill: Prepare the grill with oak wood or quality charcoal. The grill should be very hot, but without live flames. For a perfect result, the grill must be scorching before placing the steak.
Preparing the steak: Leave the steak at room temperature for at least 30-60 minutes before cooking. Pat it dry with paper towels to remove any moisture. Lightly brush the surface with Tuscan extra virgin olive oil to enhance the natural flavor of the meat.
Grilling: Place the steak on the hot grill, over the coals. Cook for about 4-5 minutes per side for rare (add 1-2 minutes per side if you prefer medium). During cooking, DO NOT pierce the meat to prevent the juices from escaping.
Resting the steak: Once cooked, transfer the steak to a cutting board and cover it with aluminum foil. Let it rest for 5 minutes. This step is crucial to redistribute the juices and achieve a juicy meat.
Final seasoning: Sprinkle the surface of the steak with a pinch of Tuscan coarse salt. Add a drizzle of Tuscan extra virgin olive oil to enhance the flavors. If desired, finish with a grind of fresh black pepper.
Serving and Pairing: Cut the steak into thick slices. Serve immediately, accompanied by a glass of Tuscan Chianti.
Pair with a glass of Tuscan Chianti
Italia, Toscana
| Energy (kcal) | 9.16 |
| Carbohydrates (g) | 1.18 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 0.17 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 0.35 |
| Fiber (g) | 0.91 |
