Name: Over-the-Coals Bistecca Fiorentina
Yield: Serves 4 as a main course
Ingredients: 1 (2-pound) Porterhouse or T-bone steak, 2 inches thick; Kosher salt and freshly ground black pepper; 1 teaspoon dried thyme; 2 1/2 cups arugula leaves; 1 clove garlic, minced; 2 tablespoons olive oil, plus more for drizzling (optional); Juice of 1 lemon; Coarse sea salt or smoked or citrus salt for garnish; Shavings of Parmesan cheese

Over-the-Coals Bistecca FiorentinaEd Anderson

In this campfire version of an Italian classic, the steak is cooked on the coals, though bistecca fiorentina is traditionally cooked on a grill over the coals. Of course you can make it on a very hot grill or griddle pan if you choose, but it's fun to watch your steak cook directly on the coals. Choose the best steak you can afford. Buon appetito!

Recipe notes

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