Bistecca alla Fiorentina Italy

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This Tuscan steak is bigger than your head and juicier than your wildest dreams. From Florence, Italy. This is Besta Ala Furantina. You’ll need a big thick cut of meat for this recipe. I’m using a massive T-bone steak, but you can use a porter house or a top sirloin steak. Season it simply with salt and pepper. I like to use a coarse sea salt and cracked pepper. Add a drizzle of olive oil and get it nice and coated. Next, get your grill screaming hot. This is how they do it in the Tuscan countryside. When your grill is nice and hot, add your steak and close the lid. Now, let the flames lick your meat. In just a few minutes, you’ll have a beautiful crust form on your steak. And when you cut into it, the inside will be juicy and rare. Now, if you like your steak cooked a little bit more, you can leave it on the grill a little bit longer. But remember, we’re going for that perfect char and a juicy, succulent bite. Once your steak is finished cooking, remove it from the grill and let it rest and slice it up and you’ll see that beautiful juicy center. In Florence, they only serve Fentina steak this way, raw and juicy. And trust me, it’s absolutely delicious. While your steak is resting, get a little bit more olive oil and drizzle it on top. And then add a sprinkle of fresh rosemary. This is an herb that grows wild in the Tuscan countryside. Now the moment you’ve been waiting for. Dig in and enjoy that beautiful juicy bite of heaven. This is Bistca Alfarantina and eating this steak will literally transport you to Tuscanyany. Make sure to like this video for more epic eats. Subscribe for more updates. Thanks for watching and I’ll see you in the next