Bistecca alla Fiorentina

Bistecca alla Fiorentina

A thick-cut T-bone, seared hard over high heat and finished rare at the bone.

Total 1 hr 30 min Makes 3 servings Calories 620/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This Tuscan classic relies on a well-marbled, thick-cut porterhouse seared over very high heat and served rare, seasoned simply with coarse salt, pepper, and olive oil. The technique favors a hard crust and a cool, rosy interior, letting the quality of the beef speak for itself. It suits a special dinner for two or three, carved tableside and finished with a squeeze of lemon.

Ingredients

  • 1 porterhouse or T-bone steak, 2.5 to 3 pounds, cut 2 inches thick
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarse sea salt
  • 1 tablespoon coarsely cracked black pepper
  • 1 lemon, cut into wedges
  • 2 sprigs fresh rosemary

Method

  1. Remove the steak from the refrigerator and let it come to room temperature, about 1 hour.

  2. Pat the steak dry thoroughly with paper towels.

  3. Build a very hot charcoal or wood fire, or heat a cast-iron grill pan over high heat for 10 minutes until smoking hot.

  4. Rub the steak lightly on both sides with olive oil.

  5. Place the steak over the hottest part of the fire and sear undisturbed for 5 minutes to form a deep crust.

  6. Flip the steak and sear the second side for 5 minutes.

  7. Stand the steak upright on its bone for 3 to 4 minutes to render and cook the fillet and loin sides evenly, rotating as needed.

  8. Check internal temperature at the thickest part of the loin; remove from heat at 115 to 120°F for rare.

  9. Transfer the steak to a cutting board, scatter rosemary sprigs over it, and let rest for 10 minutes.

  10. Carve the meat away from the bone, then slice crosswise into thick slices. Season generously with coarse salt and cracked pepper.

  11. Arrange slices back along the bone on a platter, drizzle with any remaining olive oil, and serve with lemon wedges.

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    Bistecca alla Fiorentina

    This Tuscan classic relies on a well-marbled, thick-cut porterhouse seared over very high heat and served rare, seasoned simply with coarse salt, pepper, and olive oil. The technique favors a hard crust and a cool, rosy interior, letting the quality of the beef speak for itself. It suits a special dinner for two or three, carved tableside and finished with a squeeze of lemon.

    1 hr 30 min 3 servings 620 cal

    Ingredients

    • 1 porterhouse or T-bone steak, 2.5 to 3 pounds, cut 2 inches thick
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons coarse sea salt
    • 1 tablespoon coarsely cracked black pepper
    • 1 lemon, cut into wedges
    • 2 sprigs fresh rosemary

    Method

    1. 1

      Remove the steak from the refrigerator and let it come to room temperature, about 1 hour.

    2. 2

      Pat the steak dry thoroughly with paper towels.

    3. 3

      Build a very hot charcoal or wood fire, or heat a cast-iron grill pan over high heat for 10 minutes until smoking hot.

    4. 4

      Rub the steak lightly on both sides with olive oil.

    5. 5

      Place the steak over the hottest part of the fire and sear undisturbed for 5 minutes to form a deep crust.

    6. 6

      Flip the steak and sear the second side for 5 minutes.

    7. 7

      Stand the steak upright on its bone for 3 to 4 minutes to render and cook the fillet and loin sides evenly, rotating as needed.

    8. 8

      Check internal temperature at the thickest part of the loin; remove from heat at 115 to 120°F for rare.

    9. 9

      Transfer the steak to a cutting board, scatter rosemary sprigs over it, and let rest for 10 minutes.

    10. 10

      Carve the meat away from the bone, then slice crosswise into thick slices. Season generously with coarse salt and cracked pepper.

    11. 11

      Arrange slices back along the bone on a platter, drizzle with any remaining olive oil, and serve with lemon wedges.