Florentine grilled steak (bistecca all fiorentina)

Name: Florentine grilled steak (bistecca all fiorentina)
Total time: 20 min
Yield: 4 Servings
Ingredients: 2 large T-bone steaks (about 2 pounds each because of the bone), about 1 1/2 (38mm) inches thick; salt and pepper, to season; olive oil, to drizzle at the end; few sprigs of rosemary; 2 garlic cloves, peeled

The simplicity of this recipe makes it ideal for any meal. The addition of a rub of fresh garlic after grilling adds such depth of flavor, you will never do anything else.

I took this recipe from the cookbook by Marcella Hazan, The Essentials of Classic Italian cooking. The only difference in his recipe versus mine is in the seasoning. I like to salt the meat when it is still raw and then cook immediately. I was surprised that she recommended adding salt when it’s been grilled because I find it does not give it enough flavor.

There are other recipes that have the meat also seasoned with olive oil that is brushed on with fresh rosemary and/or sage. When you add olive oil on the meat, and then grill on high heat, the olive oil can burn and change the overall flavor. With a cut of meat like this, the highest quality and price, it is best not to do anything that may change taste of the final outcome. The better the meat, the more simple any sort of additional seasoning it the best way to go.

Florentine grilled steak (bistecca all fiorentina)

The simplicity of this recipe makes it ideal for any meal. The addition of a rub of fresh garlic after grilling adds such depth of flavor, you will never do anything else.

Posted by Barbara

Ingredients

Recipe serves: 4

	2 large T-bone steaks (about 2 pounds each because of the bone), about 1 1/2 (38mm) inches thick
	salt and pepper, to season
	olive oil, to drizzle at the end
	garnish
	few sprigs of rosemary
	optional
	2 garlic cloves, peeled

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thoughts&stories

Recommended cooking temperature for beef

rare 125F (50C)

medium rare 130-135F (54-57C)

medium 135-140F (57-60C)

medium well 140-150F (60-65C)

well 155F+ (68C+)

Resting meats allows for the cooking process to continue for a bit but more importantly keeps the juices from escaping immediately when cut. The various proteins “toughen” as the meat cools (think of a cold cooked steak) which enables the meat to retain more liquid and flavor.

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Posted by Barbara

time
20 minutes
serves
4
skill level
Easy

Ingredients

2 large T-bone steaks (about 2 pounds each because of the bone), about 1 1/2 (38mm) inches thick
salt and pepper, to season
olive oil, to drizzle at the end
garnish
few sprigs of rosemary
optional
2 garlic cloves, peeled

Directions

1 Done	one hour before Remove the meat one hour prior to cooking, and season well with salt and pepper on both sides.
2 Done	Heat the grill, or frying pan over high heat.
3 Done	Grill the steak for about 3-5 minutes each side for rare, and 8-10 minutes each side for medium. In Florence you will find the steak always rare.
4 Done	Turn the meat on the bone side, and with tongs hold uprights and cook for 2-3 minutes.
5 Done	Remove from heat and option to rub each piece on both sides with garlic cloves. Let rest for 10 minutes covered in foil.
6 Done	Cut the meat off the bone and then into thick slices against grain into 1/2 inch (1.5-2cm) slices.
7 Done	Place on serving dish, or individual plates, drizzle with olive oil and add the rosemary garnish.