Best Bistecca Alla Fiorentina Recipes

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• 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.
• Serve and enjoy!

BISTECCA ALLA FIORENTINA (STEAK FLORENTINE)

Steps:

• The steak is the critical component, so find the best butcher you can, and special order one. Mom deserves only the best! It should be 2-3 fingers thick, at least two inches. The simplicity of this dish requires sourcing the very best ingredients you can. Splurge on the steak, great olive oil, Sea Salt and freshest vegetables you can find. Quality matters here. Let the meat rest at room temperature about 30 minutes if it has been refrigerated overnight. Best done outside on a grill, at very high heat (highest gas setting or red coals with white coating). Cook the steak 5 minutes per side for very rare (preferred) or 8-10 minutes per side for medium rare to medium for those squeamish about rare meat) at 120-125 degrees on a meat thermometer. Let rest for 10 minutes minimum to allow the juices to absorb back into the meat. This can be done in a grill pan in a 450 degree oven, but be sure to have a very powerful vent fan, and open windows and disable smoke detectors during cooking. There will be a lot of smoke (this adds flavor to the steak). Arrange the arugula on a large platter. Slice the steak rather thickly and layer the slices on the arugula. Drizzle with the olive oil and sprinkle the sea salt over the meat and serve. Accompany the steak with potatoes cut into chunks, tossed in a little olive oil, sea salt and black pepper roasted on a pan in a 350 oven until golden, about one hour, and some Broccoli Rabe. Steam briefly and serve seasoned with salt and pepper (as needed).

FLORENTINE-STYLE STEAK / BISTECCA ALLA FIORENTINA

Steps:

• 1. Preheat the grill to high. (Ideally, you'll be using wood or charcoal the coals should just be beginning to ash over.) If using wood or charcoal, blow the ash off with a hair dryer.2. When ready to cook, oil the grill grate. Place the steak on the hot grate and point the hair dryer at the coals to fan them to a glowing red. Grill the steak until cooked to taste (about 6 to 8 minutes per side for medium-rare) turning with tongs generously salt and pepper the steak when you turn it. When done, remove it to a deep serving platter and generously salt and pepper again.3. Drizzle the oil over the hot steak and let stand for 3 minutes before serving. Cut servings of the beef off the bone for each eater. Mix the oil that collects in the bottom of the platter with the meat juices and spoon these over the steak as a sauce. Uncork an old bottle of Barolo and get ready to enjoy the world's best steak.Serves 2 to 3 can be multiplied as desired

BISTECCA ALLA FIORENTINA

Steps:

• Trim excess fat from steak.
• Allow to stand at room temperature for 30-45 minutes before grilling.
• Brush or spray both sides of steaks with 2 tablespoons of the olive oil.
• Season with salt and pepper, pressing into meat.
• Grill over Direct High heat until the internal temperature reaches 145 degrees F for medium rare, (8-10 minutes), turning once halfway through grilling time.
• Remove from grill, squeeze the lemon wedges over the top, and drizzle with remaining olive oil.
• Allow to rest for 5 minutes before slicing.
• Enjoy.

BISTECCA ALLA FIORENTINA

Steps:

• Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat.
• Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You're looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done.
• Then let it rest for about 10 minutes before you carve into it.
• Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style).