Preparation: The pink-centred version applies only to intact beef or lamb cut from whole muscle, with every external surface thoroughly seared. It does not apply to minced, stuffed, rolled, injected or mechanically tenderised meat. For young children, pregnant people, older adults and people with weakened immune systems, choose a fully cooked version.
1. Take the steak out of the fridge at least 1 hour before cooking so it reaches room temperature, then pat it dry with kitchen paper.
2. Heat a grill or a heavy cast-iron pan until very hot (with charcoal, the embers should be glowing with no flames).
3. Place the unseasoned meat on it and cook for 5-6 minutes until a thick, dark brown crust forms; turn only once and cook the other side for 5-6 minutes.
4. Finally stand the steak upright on its bone and cook for another 5-6 minutes so it heats through along the bone.
5. Take it off the heat, season generously with coarse salt and pepper and let it rest with the rosemary sprigs for 5 minutes.
6. Cut the meat off the bone, slice it finger-thick, arrange it back around the bone, drizzle with extra virgin olive oil and serve with rocket and lemon wedges.
Tip: By Florentine tradition, bistecca is only good rare (al sangue): the centre should be red and warm - which is why the steak must be at least 4-5 cm thick.
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