Rib-eye Alla Fiorentina Recipe

Bring steak to room temperature

Remove the 20 oz rib-eye from the refrigerator 45–60 minutes before cooking. Pat the meat dry thoroughly with paper towels to remove excess moisture — this helps develop a good crust.

Prepare garlic-rosemary paste

On a cutting board, finely mince or smash 3 garlic cloves with a pinch of salt and chop 1 tablespoon fresh rosemary leaves. Combine in a small bowl with 3 tablespoons extra-virgin olive oil to make a loose paste.

Season and oil the steak

Brush both sides and the fat cap of the rib-eye with about half of the garlic-rosemary oil mixture, reserving the rest. Sprinkle 2 teaspoons coarse sea salt evenly over both sides and 1 teaspoon freshly ground black pepper. Gently press the seasonings so they adhere. Let rest for 10 minutes before grilling.

Preheat the grill

Preheat a charcoal or gas grill to very high heat (target grate temperature ~500–600°F / 260–315°C). If using charcoal, let coals burn down to white-hot and bank for two-zone cooking (hot direct zone and a cooler indirect zone). Oil the grill grate lightly to prevent sticking.

Sear the rib-eye

Place the rib-eye directly over the hottest part of the grill. Sear for 3–4 minutes without moving to develop a deep crust. Rotate 90 degrees and sear an additional 1–2 minutes to create crosshatch grill marks. Flip and repeat on the other side: 3–4 minutes, rotate 1–2 minutes. Sear the fat cap briefly (30–60 seconds) by holding the steak on its side over the flames to render fat.

Finish to temperature

After searing, move the steak to the cooler zone of the grill (indirect heat) and continue cooking until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 20 oz, ~1.5–2 inch rib-eye, expect an additional 4–10 minutes depending on grill and target temp. Use an instant-read thermometer in the thickest part, avoiding bone.

Rest the steak

Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

While the steak rests, make the finishing oil. In a small saucepan or skillet over low heat, warm 1/4 cup extra-virgin olive oil with 1 thinly sliced garlic clove and 1 rosemary sprig. Warm gently for 3–5 minutes until fragrant and the garlic is softened but not browned. Remove from heat, discard the rosemary sprig, and stir in 1/8 teaspoon red pepper flakes (optional) and 1/4 teaspoon salt. Let oil cool slightly.

Smash or whisk any reserved garlic-rosemary paste (from the marinade step) into the warm finishing oil to meld flavors. Taste and adjust salt if needed.

Slice and dress: After resting, place the rib-eye on the cutting board with the bone for stability. Slice across the grain into 3/4–1 inch thick slices. Arrange on a warm platter.

Finish and season: Spoon 1–2 tablespoons of the warm garlic-rosemary oil over the sliced steak to gloss and flavor. Sprinkle a light pinch (about 1/2 teaspoon total) of coarse finishing salt and 1/4 teaspoon freshly ground black pepper over the top. If desired, squeeze a small wedge (about 1/4 of a lemon) lightly over the meat for brightness — do this sparingly so as not to overpower the beef.

Serve immediately: Serve the Rib-Eye alla Fiorentina family-style or individually. Provide extra finishing oil and lemon on the side.