Bistecca alla Fiorentina
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The Tale of Bistecca alla Fiorentina
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Bistecca alla Fiorentina, a thick-cut T-bone steak, is tied to Florence's Chianina cattle, one of the world's oldest and largest cattle breeds, and to the city's long history as a cattle market hub. Some accounts even link the dish's name to English soldiers or merchants in Medici-era Florence, though that etymology is debated.
Ingredients
Scale:· 4 servings
- 1 T-bone or porterhouse steak (about 2.5 lbs, 2 inches thick)
- 3 tbsp olive oil
- Coarse sea salt
- Freshly cracked black pepper
- 1 lemon, halved
- Fresh rosemary sprigs
Instructions
- 1Bring the steak to room temperature and pat dry.
- 2Rub with olive oil and let a very hot grill or cast iron pan heat until smoking.
- 3Sear the steak 4-5 minutes per side for rare to medium-rare, standing it on the bone edge briefly too.
- 4Rest the steak on a board 10 minutes, tented loosely.
- 5Season generously with coarse salt and pepper.
- 6Slice off the bone and serve with lemon halves and rosemary.
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