Take the steak out of the refrigerator at least 1 hour before grilling to bring it to room temperature. This is crucial for even cooking. Pat the meat dry with paper towels.
Bistecca alla Fiorentina
- Total time - 40 minutes
- Prep time - 10 minutes
- Cooking time - 15 minutes
- Resting time - 15 minutes
- Servings: 2
- Country: Italy
Bistecca alla Fiorentina is more than just a steak—it's a symbol of Tuscany and a gourmet experience worth savoring. The original recipe calls for meat from the Chianina breed of cattle, known for its low fat content and delicate texture. However, other high-quality beef cuts, such as a bone-in T-bone or porterhouse steak, are often used today.
A key element of the preparation is to let the meat rest at room temperature before grilling and to give it plenty of time to rest after grilling to ensure it retains its juiciness. It is typically served simply with coarse salt, olive oil, and black pepper.
Ingredients
- 1 piece (1.2 - 1.5 kg) thick bone-in beef steak (T-bone or porterhouse)
- coarse sea salt
- freshly ground black pepper
- extra virgin olive oil
Instructions
Meat Preparation
Grilling
Heat the grill to a very high temperature, ideally with charcoal. Just before grilling, rub the meat with olive oil and generously season with coarse sea salt and black pepper.
Grill the steak on the hot grate. For a 'rare' doneness, grill it for 6-8 minutes on one side, then flip it and grill for another 6-8 minutes. The center should remain raw and cool. For 'medium-rare,' grill for a little longer, about 8-10 minutes per side.
Resting and Serving
After grilling, it is essential to let the steak rest. Place it on a wooden board and let it sit for 10-15 minutes. During this time, the juices in the meat will redistribute evenly. Before serving, drizzle the steak with high-quality extra virgin olive oil and serve.