Bistecca alla Fiorentina (Florentine Steak)

Name: Bistecca alla Fiorentina (Florentine Steak)
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 3 to 4 servings
Ingredients: A few small olive branches, optional as they may only be found in more Mediterranean climates; One 1.6-kilogram Fiorentina steak (porterhouse or T-bone) (about 3 1/2 pounds), at room temperature (see Cook’s Note); Salt; Extra-virgin olive oil

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Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 3 to 4 servings

For a true taste of Tuscany, all you need is a hot grill, good-quality meat and the secrets of Florentine meat-master Fabio Picchi. The classic Fiorentina steak is served browned on the outside and very rare on the inside for a melt-in-the-mouth experience that encompasses all of the flavors of the land.

Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 3 to 4 servings

Ingredients

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A few small olive branches, optional as they may only be found in more Mediterranean climates

One 1.6-kilogram Fiorentina steak (porterhouse or T-bone) (about 3 1/2 pounds), at room temperature (see Cook’s Note)

Salt

Extra-virgin olive oil

Directions

Prepare the grill, barbecue or fireplace well in advance and make sure the embers are white-hot and glowing.
Now for the secret: Distribute some small olive branches over the embers. This will not only prevent burning by catching the first fats that fall from the steak, but it will add an extra earthy element of flavor to the meat.
Place the meat on the grill and cook for 5 to 6 minutes, then flip and cook the other side for a further 5 to 6 minutes. Sprinkle a generous amount of salt on each side during cooking.
Remove from the grill, carve out the bone and slice the meat into pieces. Arrange on a plate and drizzle with extra-virgin olive oil before serving.

Cook’s Note

The key to a good Fiorentina is a top-quality, well-aged piece of beef so be sure to visit a trusted butcher and request that the steak be cut to the height of a matchstick (about the width of three fingers). The meat must be cooked over a hot grill, barbecue or fireplace for a truly authentic result.