Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare.
To prepare an authentic bistecca alla fiorentina, the focus is on a high-quality, thick-cut T-bone steak cooked over high, direct heat to create a charred crust while leaving the center very rare. The simplicity of the preparation is key to letting the flavor of the meat shine.
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https://www.eataly.com/us_en/magazine/recipes/main-course-recipes/bistecca-fiorentina-steak
Florentine steak. How to make bistca all of Florentina. Nearly every Tuscan home cook is an expert at Bistakaf Florentina, a traditional Florentine steak recipe that calls for only five ingredients. The steak is typically from Chenina cattle, an ancient Tuscan breed known for its prized and tasty meat, seasoned with local spices and grilled over red hot coals. It’s traditionally served rare, but we won’t judge if you ask for medium. Not too much anyway. Difficulty easy. Serves four people. Preparation time 60 minutes. Cooking time 40 minutes. Bistca all of Florentina Florentine style steak. One t-bone or porterhouse steak at least 3 in thick and 3 minus 3 and 12 pounds. One bunch fresh rosemary, one bunch fresh sage. Two tablespoons extra virgin olive oil. Kosher salt and freshly ground black pepper to taste. One, preheat a grill pan on mediumigh heat. Pat the steak dry and season both sides generously with salt and pepper. Two, tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil. Three, place the steak on the grill pan and char it well. Cook about 12 minutes on the first side. Flip and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare. Four. When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fililet and strip steaks and slice before serving. Serve hot and enjoy.
Dining and Cooking