Bistecca alla Fiorentina

The Chianina steak is brushed with high-quality olive oil and grilled very briefly on both sides over charcoal at a very high heat to achieve a crispy crust. It is essential that the fire is at its hottest. Place the steak directly from the refrigerator onto the grill; otherwise, the porterhouse will be too rare. The meat is served rare, with a maximum core temperature of 40-42°C.

After grilling, sprinkle the steak with Maldon sea salt flakes, freshly ground black pepper, and drizzle with olive oil again. Optionally, serve with a slice of lemon and dressed arugula.