Chi Spacca's Bistecca Fiorentina
If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
2 2½–3-pound bone-in rib-eye steaks, 2–2½ inches thick, preferably aged
Kosher salt and coarsely ground black pepper
Extra-virgin olive oil (for serving)
Flaky sea salt
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 ½" 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.