Over The Coals Bistecca Fiorentina Recipes

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BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

FLORENTINE-STYLE STEAK / BISTECCA ALLA FIORENTINA



Florentine-Style Steak / Bistecca alla Fiorentina image

Number Of Ingredients 4

1 beef T-bone or porterhouse steak (about 2 pounds), cut at least 1 1/2 inches thick
salt, coarse (kosher or sea)
white pepper, freshly ground
1/2 cup olive oil, the best cold-pressed extra-virgin you can find (preferably Tuscan)

Steps:

  • 1. Preheat the grill to high. (Ideally, you'll be using wood or charcoal the coals should just be beginning to ash over.) If using wood or charcoal, blow the ash off with a hair dryer.2. When ready to cook, oil the grill grate. Place the steak on the hot grate and point the hair dryer at the coals to fan them to a glowing red. Grill the steak until cooked to taste (about 6 to 8 minutes per side for medium-rare) turning with tongs generously salt and pepper the steak when you turn it. When done, remove it to a deep serving platter and generously salt and pepper again.3. Drizzle the oil over the hot steak and let stand for 3 minutes before serving. Cut servings of the beef off the bone for each eater. Mix the oil that collects in the bottom of the platter with the meat juices and spoon these over the steak as a sauce. Uncork an old bottle of Barolo and get ready to enjoy the world's best steak.Serves 2 to 3 can be multiplied as desired

Nutrition Facts : Nutritional Facts Serves

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  • If the steak comes right out of the fridge, it will cook a little longer than something that is, already, at room temperature – I like meat cooked from room temperature. For the perfect steak florentine, leave the steak at room temperature for at least 30 minutes prior cooking it.
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