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).
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