Romagnola breed sliced T-bone steak with rosemary and Brisighella oil

Type of recipe: Main courses

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Preparation method:

Cook the T-bone steak on a hot grill for about 2 minutes each side if you want it to be rare. Remove the bone and cut the meat into 2cm-wide lozenges. Put the steak on a serving dish and garnish with plenty of rosemary. Serve with toasted bread drizzled with olive oil.

Preparation method:

Cook the T-bone steak on a hot grill for about 2 minutes each side if you want it to be rare. Remove the bone and cut the meat into 2cm-wide lozenges. Put the steak on a serving dish and garnish with plenty of rosemary. Serve with toasted bread drizzled with olive oil.