Bistecca alla Fiorentina
Bistecca alla Fiorentina, or “Steak in the Style of Florence,” is one of the most celebrated steak recipes in the world. This Tuscan classic dates back hundreds of years and is traditionally prepared for festive occasions. The steak must be thick, cooked on the bone, and seared over charcoal to achieve a crispy exterior while remaining perfectly medium-rare inside. Recipe serves 4.
Ingredients:
- 4 large Porterhouse, Filet, or New York Strip steaks (on the bone, 2 inches thick, 14–16 oz each)
- 1 cup fresh rosemary and sage leaves, finely chopped
- Good-quality sea salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 lemons, cut into wedges for serving
Method:
- Preheat the grill: Prepare a charcoal grill to a high heat, aiming for an optimal temperature of around 600°F (315°C).
- Prepare the steaks: Rub each steak generously with olive oil, then season liberally with sea salt and freshly ground black pepper.
- Grill the steaks: Place the steaks over the hot charcoal and sear hard to create a crispy, charred crust without burning. Turn as needed to ensure even cooking.
- Cook to medium-rare: Grill the steaks to an internal temperature of 130–135°F (54–57°C) for medium-rare, approximately 5–7 minutes per side, depending on thickness.
- Rest the meat: Remove the steaks from the grill and let them rest for 5 minutes to retain juices.
- Finish and serve: Slice the steaks on the bias. Sprinkle generously with chopped rosemary and sage, and finish with a final pinch of sea salt and freshly ground pepper. Serve immediately with lemon wedges for squeezing.
Chef’s Tip: This dish is best enjoyed with a glass of robust Tuscan red wine, such as Chianti Classico, for an authentic Florentine experience.