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Florentine T-bone steak
The Tuscan T-bone: thick steak, oil, rosemary and garlic, a very hot grill and five minutes of rest. Served rare, with coarse salt and lemon.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Beef T-bone steak 900 g edible part of a steak of about 1.2 kg bone-in
- Extra virgin olive oil 20 g
- Fresh rosemary 5 g
- Fresh garlic 5 g
- Fine salt 6 g
- Black pepper, ground 2 g
- Lemon, without peel 30 g in wedges
Steps
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1 Emulsify the oil, rosemary, garlic, salt and pepper.
10 sec · speed 5
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2 Brush the steak and let it come to room temperature for 30 minutes.
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3 Grill on a very hot grate, 5 minutes per side.
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4 Rest for 5 minutes, salt and serve with lemon.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 713 kcal | 267 kcal |
| Protein | 61.2 g | 23.0 g |
| Carbohydrate | 2.2 g | 0.8 g |
| Sugars | 0.3 g | 0.1 g |
| Fat | 49.4 g | 18.5 g |
| of which saturates | 19.6 g | 7.3 g |
| Fibre | 0.7 g | 0.3 g |
| Salt | 2.39 g | 0.90 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.