Bistecca alla Fiorentina with Cannellini Beans Steak with White Beans

Remove the steak from the refrigerator and let it come to room temperature for 20 minutes. Pat it dry with paper towels.

Season the steak generously on both sides with salt and black pepper.

Heat a grill pan or cast-iron skillet over high heat for 3 minutes. Add 15 ml of olive oil, then sear the steak for 5 minutes per side for medium-rare (internal temperature 52°C).

Transfer the steak to a cutting board, tent with foil, and let it rest for 5 minutes.

While the steak rests, drain and rinse the cannellini beans. In a small saucepan over medium heat, warm 30 ml of olive oil, add the whole garlic cloves and rosemary sprigs, and cook for 2 minutes until fragrant.

Add the drained beans and halved cherry tomatoes to the saucepan. Cook for 5 minutes, stirring occasionally, until the tomatoes soften. Squeeze the lemon juice over the beans and season with a pinch of salt.

Slice the steak against the grain into thick strips. Serve the steak alongside the warm cannellini bean and tomato mixture.