Bistecca alla Fiorentina Recipe
The Bistecca alla Fiorentina is a Tuscan killer of a steak. Weighing in at 3 pounds, it is large, tender and made for the barbecue. This style of steak originated in Tuscany and is made from the local Chianina cattle there.
The bistecca de fiorentina is basically a double sized porterhouse so you may need to call ahead to your butcher to have it specially cut for you as porterhouses are normally sold at 1 to 1 1/2 pounds. This is a steak that is perfect for the summertime as you can also grow many of the herbs used to season it in your own backyard.
Although the Fiorentina is an Italian specialty, consider serving it with some Brazilian Vinaigrette Relish.
Recommended Equipment:
meat thermometer
charcoal grill
Ingredients:
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh ground pepper
2 tbsp Kosher salt
3 pound T-Bone steak
4 tbsp extra virgin olive oil (I used 3 olive olive oil)
Preparation:
- Light the grill.
- In a small mixing bowl combine the first five ingredients.
- Apply half of the herb mixture to one side of the T-Bone steak. Then drizzle 1 to 1/2 tbsp of olive oil and rub it into the herb mixture.
- Turn the steak over and repeat the previous step.
- Cover the steak in plastic wrap and let it sit at room temperature for 1 hour.
- When the grill is extremely hot, put the steak on the grill and then cover the grill. Cook for 13 minutes on the first side so that the meat is well charred.
- Flip the steak and cook for another 13 minutes.
Note: The internal temperature of the meat should be around 130 degrees Fahrenheit for medium-rare.
