CHI SPACCA'S BISTECCA FIORENTINA

Chi Spacca's Bistecca Fiorentina image

Provided by Chad Colby

Yield 8 Servings

Number Of Ingredients 4

2 (2 1/2-3-pound) bone-in rib-eye steaks, 2-2 1/2" thick, preferably aged
Kosher salt, coarsely ground pepper
Extra-virgin olive oil (for serving)
Flaky sea salt

Steps:

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10-15 minutes.
Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20-30 minutes.
Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
Do Ahead
Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.