Bistecca Fiorentina (Florentine Steak) al Barbecue

Method

1. Remove the steak from the refrigerator 1.5 hours before cooking to bring it to room temperature.
2. Light the gas barbecue: turn on only two burners on one side for indirect cooking.
3. Insert the temperature probe into the center of the steak and set the target temperature to 50°C (122°F).
4. Meanwhile, prepare the sides: cut the potatoes into wedges and parboil them in salted water until just tender. Add the radish leaves to blanch, then drain everything together.
5. Slice the radishes thinly and set aside.
6. Clean the porcini mushrooms: scrape the stems and remove dirt with moist paper towels. Separate stems (reserve for salad) and caps. Make slits in the caps and insert two pieces of garlic. Season with oil, salt, pepper, and rosemary.
7. Prepare the salad: in a bowl, combine wild arugula, sliced radishes, chopped mushroom stems, fig wedges, pomegranate seeds, and diced tomato. Season with salt and oil. Toss just before serving.
8. Grill the mushrooms directly over the fire on the barbecue until cooked through.
9. In a wok pan, heat oil, crushed garlic, and diced red onion. Add the parboiled potatoes and radish leaves. Sauté until golden and crispy. Season with salt and pepper.
10. When the steak reaches an internal temperature of 50°C, remove it from the grill. Turn all burners to high heat.
11. Brush the steak with melted clarified butter, rosemary, salt, and pepper.
12. Sear the steak directly over high heat for a few minutes per side until a golden crust forms.
13. Let the steak rest for a few minutes before slicing.
14. Slice the steak and serve with the prepared sides.