Prep Time - 15 Min | Cook Time - 15 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 15 Min | Cook Time - 10 Min
Beef
2 x 2kgs thick cut T-bone steaks
Seasoning
Olive oil
Sea Salt and cracked black pepper
1 bunch fresh rosemary, tied
Serving Suggestions
Salsa Verde
Charred radicchio and pear salad
Allow beef to come to room temperature for 30 minutes before cooking. Drizzle with a little olive oil, season well with salt and pepper.
Char grill Bistecca steaks, basting with the rosemary bunch dipped in olive oil, for 3-4 minutes each side or to an internal doneness of 56°C for medium rare consistency. Transfer to a tray, cover loosely with foil to rest for half the cooking time.
Slice steak across the grain, serve with salsa verde and radicchio and pear salad.
