Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total35 min hands-onServes 4Medium
37 more verified cooks and this recipe costs $2.99
RISING → POPULARA Chianina T-bone four fingers thick, salted after the fire, and never turned more than once.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
T-bone steak, 1.2 kg000 g
Coarse sea salt000 g
Extra virgin olive oil000 g
Rosemary000 g
Black pepper000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Chianina, Fassona and what your butcher can actually get
One turn, and standing it on the bone
Building an ember bed that lasts
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 14 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: judging when the embers are ready — step 8 of 14.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Lorenzo Baldini watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting after the fire, never before
Reading it by probe, not by minutes
Resting on wood, not on metal
The internal temperature to pull at, and the minutes standing on the bone that finish it without any more heat.
Written by Lorenzo Baldini. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
13 people cooked it, 89% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 37 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
