BONE-IN RIB EYE STEAK
Filet and tenderloin, cut nice and thick.
Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill.
Cook 5/8 minutes per side, plus 15 minutes standing on the bone.
No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.
Weight: about 1.5 kg.
Available only by reservation, with a proportion of one bone-in steak plus one Panzanese steak.