Trattoria Cheterena
Ingredients and quantities

Quantities for 1 people:

  • 1 Romagnola breed beef loin steak with bone (T-bone), weighing approx. 700g
  • fresh rosemary
  • extra-virgin olive oil from Brisighella
  • bread for toasting
  • salt and pepper
Accompanying wines:
Romagna DOC Sangiovese Superiore Riserva

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.



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