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Bon Appétit

Chi Spacca's Bistecca Fiorentina

By Chad Colby
Image may contain Food Pork Dish Meal Steak and Platter
Chi Spacca's Bistecca FiorentinaMarcus Nilsson

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

Recipe information

  • Yield

    8 Servings

Ingredients

2 (2 1/2–3-pound) bone-in rib-eye steaks, 2–2 1/2" thick, preferably aged
Kosher salt, coarsely ground pepper
Extra-virgin olive oil (for serving)
Flaky sea salt

Preparation

  1. Step 1

    Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10–15 minutes.

    Step 2

    Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20–30 minutes.

    Step 3

    Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.

    Step 4

    Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.

  2. Do Ahead

    Step 5

    Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.

TagsRib Eye SteakSteakBeefMeatMainDinnerGluten FreeNut FreeDairy FreeEasyMake AheadGrillingBon Appétit

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