Recipe courtesy of Mark Vetri
Recipe courtesy of Mark Vetri
Watch how to make this recipe.
Bistecca Fiorentina
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- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 7 min
- Cook: 14 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 40 g
- Cholesterol
- 150 mg
- Sodium
- 525 mg
- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 7 min
- Cook: 14 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 40 g
- Cholesterol
- 150 mg
- Sodium
- 525 mg
Ingredients
Directions
- Put the fatback, garlic, and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Tie the rib in the correct way so that it is tight and will cook evenly.
- Rub the fat mixture all over the meat and season with salt and pepper. Place it on a very hot grill. Cook the steak on 1 side for about 8 minutes. You can move it around a little bit to find the right heat. Turn it over and cook it a little bit less on the other side, about 6 minutes.
- When it is finished, take it off the grill and let it rest for 5 to 7 minutes. This allows the blood to circulate and allows the juices to distribute evenly.
