This iconic steak is a thick cut of T-bone or Porterhouse, traditionally from the Chianina cattle, grilled over a wood fire to a succulent medium-rare.
The outside is seared to a smoky crust, while inside, the meat is tender and juicy, with the fat rendered just enough to enrich the robust beef flavors.
Preparation and Cooking Time
- Preparation Time: 10 minutes (plus resting time for the steak to reach room temperature)
- Cooking Time: 8-10 minutes per side
Servings
- Number of Servings: 2-4 (depending on the steak size)
- Ideal Serving Size: A steak weighing approximately 1-1.5 kg
Nutritional Information (per serving)
- Calories: Approximately 850 kcal
- Protein: 69g
- Carbohydrates: 0g
- Fat: 65g
Ingredients
- T-bone or Porterhouse steak (Chianina preferred): 1-1.5 kg, cut 3-4 inches thick
- Extra virgin olive oil: 30ml
- Fresh rosemary: 5g
- Garlic: 2 cloves
- Salt (coarse sea salt preferred): to taste
- Freshly ground black pepper: to taste
Method of Preparation
- Bring steak to room temperature and season generously with salt.
- Grill over high heat, turning only once, to desired doneness.
- Rest the steak for about 5-10 minutes.
- Slice against the grain, season with black pepper, drizzle with olive oil, and serve with a sprig of rosemary.
Proven Tips for Culinary Success
- Use a grill thermometer to ensure a consistent cooking temperature.
- Allow the meat to rest after grilling to ensure juiciness.
Anticipated FAQs
- Q: Can I cook Bistecca alla Fiorentina on a gas grill? A: Yes, although a wood fire is traditional, a gas grill can be used with excellent results.
- Q: What side dishes go well with Bistecca alla Fiorentina? A: Simple sides like roasted potatoes, sautéed greens, or a fresh salad complement the steak well.