Grilled Steak

Grilled steak is a simple dish but requires care in selecting the meat and in its cooking to achieve the best flavor and right tenderness. Here’s how to prepare a classic grilled steak with an Italian touch.

Ingredients

• 1 high-quality beef steak (such as a T-bone or ribeye) at least 3-4 cm thick
• Coarse salt
• Whole black peppercorns
• Extra virgin olive oil (optional)
• Aromatic herbs such as rosemary or thyme (optional)

Preparation

1. Preheat the grill to high temperature. Meanwhile, remove the steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
2. Pat the steak dry with kitchen paper to remove excess moisture.
3. Coarsely grind the black pepper and if you wish, you can rub the steak with aromatic herbs like rosemary or thyme to add extra fragrance.
4. When the grill is hot, season the steak generously with coarse salt. The salt not only flavors the meat but also helps to create a crispy outer crust during cooking.
5. Place the steak on the hot grill and cook without moving it for about 3-5 minutes per side, depending on the desired degree of doneness: rare, medium, or well-done.
6. If the steak is very thick, finish cooking with the grill lid closed or cook it indirectly by placing it on a less hot part of the grill.
7. Once the desired degree of doneness is reached, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the meat’s juices to redistribute, ensuring a juicier and more tender steak.
8. If you wish, you can drizzle lightly with extra virgin olive oil before serving.

Curiosity

Did you know that the tradition of grilling meat has ancient origins? It is believed that prehistoric peoples began grilling meat over open fires, and this technique has evolved into a culinary art form. In Italy, of course, the Florentine steak is the queen of grilled steaks, often prepared with Chianina beef, a cattle breed typical of Tuscany.

Enjoy your meal!