Bistecca Alla Fiorentina

Ingredients

T-bone or porterhouse steak

2 pounds, at least 2 inches thick

Olive oil

2 tablespoons, for drizzling

Black pepper

1 tablespoon, freshly cracked

Salt

2 teaspoons, preferably sea salt

Instructions

1. Preheat your grill to high heat, ensuring it's hot enough to create a good sear.
2. Generously season the steak on both sides with sea salt and freshly cracked black pepper, pressing the seasoning into the meat to enhance flavor.
3. Drizzle the olive oil over the steak and rub it in, ensuring an even coating.
4. Place the steak on the hot grill and cook for about 5-7 minutes per side for medium-rare, adjusting the cooking time if you prefer a different doneness.
5. Use a meat thermometer for accuracy: aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
6. Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
7. Slice the steak against the grain into thick slices and serve immediately, drizzling with a little more olive oil if desired.