Ribeye Steak Florentine (Bistecca alla Fiorentina)

Prepare the Fire: Prepare a charcoal grill. You need two zones: an incredibly hot zone with piled coals for searing, and a medium-hot zone for finishing. Hardwood charcoal (like oak) is traditional and imparts the best flavor.

Sear the Meat: Do not oil or salt the meat before it goes on the grill. Place the dry steak directly over the hottest coals. Grill for about 5-6 minutes per side until a deep, dark, charred crust forms.

Stand on the Bone: After searing both flat sides, stand the steak upright on the T-bone over the heat for 3-5 minutes. This conducts heat through the bone into the center of the meat.

Check Temperature: The steak should be served rare (*al sangue*). Remove from the grill when the internal temperature registers 115°F to 120°F (46°C to 49°C) on an instant-read thermometer.

Rest, Carve, and Season: Transfer the steak to a wooden carving board. Let it rest uncovered for 10-15 minutes. Carve the filet and the strip away from the bone, then slice them thickly against the grain. Reassemble around the bone. Generously drizzle with extra virgin olive oil, sprinkle heavily with flaky sea salt and cracked pepper, and serve immediately.