ReceptnaptárBistecca alla fiorentina
Tuscany's famous steak: a thick, bone-in T-bone cooked over embers or in a hot pan with only salt, pepper and olive oil. Traditionally rare inside, for 3-4 people.
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Ingredients
Method
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- Take the meat out of the fridge at least 1 hour before cooking so it comes to room temperature, and pat it dry; don't salt it before cooking.
- Heat a grill or a cast-iron griddle pan until very hot; let the pan heat for 5 minutes over a high flame.
- Cook the steak for 5-6 minutes on each side without moving it, so it forms a good crust; turn it only once.
- Finally stand it on its bone end for 3-4 minutes so the meat next to the bone warms through too. A traditional fiorentina is rare inside: about 50-52 °C at the core.
- Transfer to a platter, season generously with coarse salt and pepper, drizzle with olive oil and rest loosely covered for 5-10 minutes.
- Cut the meat off along the bone, slice it across the grain 1-1.5 cm thick and arrange it back around the bone; serve with rosemary and lemon.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Thickness is everything: under 4 cm, the centre cooks through before the outside forms a crust.
- Without a thermometer: pressed with a finger, it should feel springy and soft.
Frequently asked questions
How is bistecca alla fiorentina cooked?
Traditionally rare (al sangue), to about 50–52 °C at the core; in Florence it is usually not even served well done.
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