Bistecca alla fiorentina

Bistecca alla fiorentina

By
From
Ben's BBQ Bible
Serves
2-3
Photographer
Billy Law

This beef cut is an Italian cultural icon, one of the most famous steaks in the world. You cannot travel to Tuscany and not see it on the menu. It’s known to most people around the world as another cut altogether, porterhouse steak, and is composed of the loin and tenderloin of beef attached to the bone. It’s similar to the T-bone but with a greater portion of fillet attached.

Traditionally, the meat for bistecca alla florentina is obtained from a breed of animal known as the chianina (pronounced ‘kee-a-nee-na’). These cattle have been bred for twenty-two centuries in the Val di Chiana region, particularly the areas surrounding Siena and Arezzo, making it one of the oldest breeds in existence. The size of this steak provides more than enough meat for two or three people to share.

As with most Italian cuisine, the quality of the meat and the simplicity of the preparation make this dish stand out.

Ingredients

Quantity Ingredient
1-1.5kg porterhouse steak
coarse sea salt
2 tablespoons best-quality extra virgin olive oil
olive oil
1 garlic clove, smashed
2 rosemary sprigs, bruised
freshly ground black pepper

Method

  1. Ask your butcher to cut a nice thick steak for you, untrimmed and about three fingers thick. Before cooking, allow the steak to come to room temperature so it isn’t chilled in the middle. This will allow it to cook more evenly.
  2. Prepare your barbecue for direct grilling, with one area of the grill hotter than the other. Season the steak with salt and place it over the hottest part of the barbecue.
  3. Cook the steak to a good colour on either side for 5–10 minutes, then move to the lower heat to finish cooking. The thickness of the steak and the fact it is still on the bone will mean you will always have parts that are more cooked than others. Towards the bone will be rare and the outer portions will be medium–well-done.
  4. Once you are happy with the degree of cooking, remove the steak to a tray into which you have placed the olive oil, garlic and rosemary. Allow the steak to rest in the tray for 10 minutes, turning it in the infused oil.
  5. Carve the two sections of meat from the bone and slice. To serve, arrange the steak on a serving platter with the bone, season with salt and pepper, and drizzle with the oil and meat juices.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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