Bistecca Fiorentina with artichokes alla Romana and horseradish sauce


Fresh Meat

  • 1 T-bone steak, weighing approx. 2.5kg (it needs to be very large and thick, so source from a reputable butcher)

Store Cupboard

  • sea salt
  • 100g of fresh horseradish
  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper
  • freshly ground black pepper

Fruit & Vegetables

  • 6 artichokes, violetta variety, large (or 12 smaller ones), with stalks still attached
  • 2 lemons, juiced
  • 1 garlic clove, peeled and crushed with a little sea salt
  • 1/2 lemon, juiced

Oils & Vinegars

  • 250ml of extra virgin olive oil, plus extra for drizzling
  • 1 tbsp of red wine vinegar


  • 250ml of crème fraîche