Bistecca alla Fiorentina
Bistecca alla Fiorentina is Florence on a plate: a magnificent, thick-cut T-bone grilled over charcoal and served beautifully rare. Chef Vincenzo Cugliari of Trattoria Dall’Oste shows us how exceptional beef, careful heat control and a simple sprinkle of coarse salt transform this Tuscan classic into an unforgettable feast.
Servings 2
Equipment
- Chopping-board
- Sharp knife
- Tongs
- Charcoal Grill
- Soapstone
- Wooden board (for serving)
Ingredients
- Chianina T-bone or best available T-bone / porterhouse
- Coarse rock salt
- Extra virgin olive oil EVOO
- Black pepper optional after
Instructions
- Remove the steak from the refrigerator at least two hours before cooking. Leave it covered in a cool place so it can gradually come towards room temperature.
- If the steak has been dry-aged, carefully trim away the dry outer crust, also known as the ageing cap. Remove only the firm, dried exterior while preserving as much of the good meat and fat as possible.
- Cut the steak making sure it includes the T-shaped bone with both the fillet and sirloin attached. A true Bistecca alla Fiorentina should be very thick, traditionally around four fingers thick.
- Heat the charcoal grill until it is extremely hot. The coals should produce strong, even heat without large flames touching the meat.
- Stand the steak upright on its bone so the heat can begin penetrating the thickest part. Once you can feel that warmth has travelled through the meat, lay the steak flat on the grill.
- Cook the steak for approximately 5 to 6 minutes on each side, depending on its thickness and the intensity of the heat. Use tongs to turn it and avoid piercing the meat.
- Move or adjust the charcoal if the grill becomes too hot. You want a deeply browned crust without burning the outside. Bistecca alla Fiorentina is traditionally served rare, with an internal temperature of approximately 50°C to 55°C.
- Remove the fillet and sirloin from the bone, then cut the meat into beautiful, thick slices. Arrange the slices on a warm soapstone serving plate, sprinkle with coarse salt and serve immediately.