Bistecca alla Fiorentina

The Dry-aged T-bone Chianina bistecca alla Fiorentina is brushed with good olive oil and grilled very briefly over charcoal at high heat on both sides to create a crisp crust. The important thing is that the fire is at its very hottest. Place the Dry-aged T-bone Chianina bistecca alla Fiorentina straight from the fridge onto the grill; otherwise, it will become too pink. The meat is served not pink but truly red, with a maximum core temperature of 40-42C, then sprinkled with Maldon sea salt flakes or coarse sea salt, freshly ground black pepper and drizzled with olive oil once again. Optionally serve with a slice of lemon and dressed rocket.