Bistecca alla Fiorentina
A Tuscan classic: a thick-cut ribeye seared hard over high heat and finished with lemon, sea salt, and rosemary. Minimal ingredients, maximum impact.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.5 lbs ribeye steaks (2 pieces, 1.5 inches thick)
- 1 tbsp sea salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 3 sprigs fresh rosemary sprigs
- 1 whole lemon
Instructions
- 1
Remove steaks from fridge 30 minutes before cooking.
- 2
Pat steaks completely dry with paper towels on both sides.
- 3
Season generously with sea salt and black pepper on both sides.
- 4
Heat olive oil in a cast iron skillet over high heat until smoking, ~2 minutes.
- 5
Sear steaks 3–4 minutes per side without moving. Crust should be charred and dark.
- 6
Add rosemary sprigs to the pan; tilt steaks to baste with oil for 30 seconds.
- 7
Transfer skillet to a 400°F oven for 5–8 minutes until 125–130°F internally.
- 8
Rest steaks on a warm plate for 5 minutes before serving.
- 9
Squeeze fresh lemon juice over steaks and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- instant-read thermometer
- tongs
- warm serving plate
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