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Florentine-Style Steak

This recipe is inspired by both the bistecca Fiorentina found in Florence and across the rest of Tuscany, and by a love of brilliant beef.
Cook Time2 hrs 35 mins
Brining and Resting Time5 hrs
Course: Main
Cuisine: Italian
Keyword: beef, grilling, smoked, steak
Servings: 2
Calories: 393kcal
Author: Ben Tish



  • 1/2 cup coarse sea salt
  • 1/4 cup demerara brown sugar
  • 1 tablespoon honey
  • 2 bay leaves
  • 8 black peppercorns
  • 4 cloves


  • 2-1/4 pounds T-bone steaks or 2 1-1/4 lb sirloin or rump steaks of similar thickness
  • 1 quantity brine for red meat
  • 3 garlic cloves finely chopped
  • 2 sprigs rosemary leaves finely chopped
  • finely grated zest of 1 lemon
  • olive oil for cooking
  • extra virgin olive oil for drizzling
  • sea salt and black pepper


Make the Brine

  • Place all the ingredients in a medium non-reactive saucepan with 4 1/4 cups of water. Slowly bring to the boil, stirring as you go to dissolve the salt and sugar. Remove from the heat and allow to cool before using.
  • Submerge the steaks in the brine in a non-reactive container and leave for 1 hour.

Make the Steaks

  • You’ll need a cold-smoking device and some oak wood dust for this recipe.
  • Light and set the cold-smoking device in the barbecue. Place the steaks on the rack in the barbecue and smoke for 2 hours and 20 minutes. Transfer the steaks to a bowl, then cover and allow to rest in the fridge for at least 4 hours, or overnight.
  • Light the barbecue and set for direct/indirect cooking.
  • Season the steaks, rub with a little olive oil and then place on the grill over the direct heat zone. Cook for 3 minutes until nicely charred and caramelized, then turn over and cook for a further 3 minutes before moving to the perimeter of the indirect heat zone for 2 minutes to rest. These cooking times will give you medium-rare steaks – if you want them cooked further, i.e. medium, then add another 2 minutes on each side to the cooking time.
  • Transfer the steaks to a chopping board. Cut the meat off the bone, then thickly slice each piece before reassembling. Transfer to a clean board or platter, drizzle with extra virgin olive oil and sprinkle over the garlic, rosemary and lemon zest.