Chi Spacca's Bistecca Fiorentina

From the kitchen of Carly

A massive, aged rib-eye built for sharing. Charred hard over direct heat, then moved to gentle indirect warmth until impossibly rare at the bone. Simple salt, good oil, nothing else needed. This is bistecca done right.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 (2 1/2–3-pound) bone-in rib-eye steaks, 2–2 1/2" thick, preferably aged
  • 1Kosher salt, coarsely ground pepper
  • 1Extra-virgin olive oil (for serving)
  • 1Flaky sea salt

Instructions

  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.

  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.

  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.

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

  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.