Bistecca alla Fiorentina
A magnificent Tuscan grilled T-bone steak from Chianina cattle, seared over hot coals and served rare with just olive oil, salt, and lemon. It is the signature dish of Florence and a carnivore pilgrimage.
Nutrition & Info
Instructions
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1
Remove the steak from the refrigerator at least one hour before cooking to bring it to room temperature, which ensures even cooking throughout the thick cut.
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2
Prepare a very hot charcoal grill or preheat a cast-iron grill pan to the highest possible temperature, as the intense heat is essential for a proper sear.
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3
Place the steak on the grill without any seasoning and cook for five to seven minutes per side for rare, turning it only once to develop a deep brown crust.
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4
Remove the steak from the grill and immediately season both sides generously with coarse sea salt, cracked black pepper, and a drizzle of extra virgin olive oil.
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5
Let the steak rest for five minutes on a warm plate, then serve on the bone with lemon wedges and fresh rosemary sprigs on the side.
Did You Know?
Florentine law traditionally required a bistecca to be at least two fingers thick and weigh at least one kilogram, and ordering it well-done is considered a culinary offense in Tuscany.
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