Bistecca alla Fiorentina, also known as Florentine steak or Florentine-style steak, is an impressive yet simply made Porterhouse. The style highlights simple rustic yet flavorful Tuscan cooking. Traditionally, the steak is cooked over coals, at a high heat, to beautifully caramelize the outside while locking in the juices and flavor of the meat. Bistecca alla Fiorentina is a renowned Tuscan dish celebrated for its simplicity and emphasis on high-quality ingredients. The preparation is minimal, allowing the quality of the meat to shine.
The steak is generously seasoned with salt and pepper, then grilled or cooked over an open flame. The key to Bistecca alla Fiorentina lies in achieving a charred and flavorful exterior while maintaining a juicy and tender interior. Traditionally, the steak is cooked to a perfect medium-rare or rare doneness to preserve its natural flavors and tenderness.
Once grilled, Bistecca alla Fiorentina is often drizzled with extra-virgin olive oil and served with a wedge of lemon. This classic Tuscan dish is a celebration of the region’s exceptional beef and exemplifies the rustic elegance of Italian cuisine, making it a favorite for meat enthusiasts seeking an authentic and memorable dining experience.
-
Guaranteed Premium Angus Beef Porterhouse Steak, 18oz or 24oz$30.62 – $40.83 -
10″ Chef Knife (customizable)Product on sale$139.40 -
Gustus Vitae : Pantry Starter Kit | 8 Essential Spices, Seasonings, & Salts$73.00
The steak is “done” when it reaches one of the following internal temperatures (or higher, of course, if you prefer):
- 120°F for rare (cool red center)
- 130°F for medium rare (warm red center)
- 140°F for medium (warm pink center)
Bistecca alla Fiorentina
Ingredients
- 12 oz pork fatback cubed
- 12 cloves of garlic peeled
- 2 tsp dried rosemary
- 2 porterhouse steaks between 24 and 28 oz each
- course salt to taste
- freshly ground black pepper to taste
Instructions
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
- The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
