the bisteca is a relative of the american cut known as t-bone steak and the french entrecote - it is a highly tasty, soft meat laced with streaks of fat.

often cut into pieces that are around two fingers thick and covered in coarse salt before being cooked for around 15 to 20 minutes - at the point that the juice starts exuding from the meat, approximately 7 to 10 minutes, it is flipped.