Rhino Zesty Steak Florentine (Bistecca alla Fiorentina)

🧾 Ingredients (Serves 2–4)

1 thick-cut porterhouse or T-bone steak (2–2.5 lbs / 1–1.2 kg), at least 1.5–2 inches thick

1–1.5 Tbs Rhino Spice Zesty Original (replaces salt & pepper)

1–2 Tbs high-quality extra virgin olive oil

1–2 sprigs fresh rosemary (optional)

1 lemon, cut into wedges (for serving)

🔥 Instructions

Bring steak to room temperature: Let sit out for 30–60 minutes. Pat dry with paper towels.

Season generously: Coat all sides of the steak with Rhino Spice Zesty Original. Press it in to form a flavorful crust.

Preheat your grill: Heat a charcoal or gas grill to high heat. Make sure grates are clean and lightly oiled.

Grill the steak:

   - Place over direct high heat.

   - Sear 3–5 minutes per side, creating a dark crust.

   - Stand steak on the bone edge to crisp the fat (1–2 minutes).

   - Cook to rare or medium-rare: internal temp 120–125°F (49–52°C).

Rest & serve: Let rest for 5–10 minutes, then slice from the bone outward across the grain.

   - Drizzle with extra virgin olive oil

   - Serve with lemon wedges

🍽️ Serving Suggestions

Classic sides: white beans, grilled vegetables, rustic bread, or arugula salad.

Bonus: add a second sprinkle of Rhino Spice Zesty Original just before slicing for a flavor boost.