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Bistecca alla Fiorentina
An iconic, thick-cut T-bone steak, traditionally from Chianina beef, grilled to perfection with a rare interior and a beautifully seared crust. Simple seasoning highlights the exceptional quality of the meat.
🧂 Ingrédients
- 1.2 kg T-bone steak (preferably Chianina or a high-quality, well-marbled cut)(Must be at least 3cm (1.2 inches) thick.)
- 4 tbsp Extra virgin olive oil(High quality, for finishing.)
- generous Coarse sea salt (e.g., Maldon or Kosher salt)(For seasoning.)
- to taste Freshly ground black pepper(For seasoning.)
- 2-4 Lemon wedges(For serving, optional.)
👨🍳 Instructions
- 1
Remove the steak from the refrigerator at least 1 hour, and up to 2 hours, before cooking. This allows the steak to come to room temperature, ensuring more even cooking. Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
⏱️ 60-120 minutes - 2
Prepare your grill for very high heat. You want the coals to be glowing red and covered with a light layer of ash, or your gas grill set to its highest setting. Aim for a temperature of around 260-290°C (500-550°F).
⏱️ 10-15 minutes (preheating) - 3
Season the steak generously on all sides with coarse sea salt and freshly ground black pepper just before placing it on the grill. Ensure all surfaces, including the edges, are coated.
⏱️ 1 minute - 4
Place the steak on the hottest part of the grill. Sear for approximately 4-5 minutes per side, without moving it, until a deep brown crust forms. You should hear a vigorous sizzle.
⏱️ 8-10 minutes - 5
Turn the steak onto its bone edge and grill for another 1-2 minutes. This helps to cook the meat closest to the bone and renders any fat cap.
⏱️ 1-2 minutes - 6
Remove the steak from the grill and transfer it to a cutting board or warm platter. Let it rest, uncovered, for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. The internal temperature should be around 50-52°C (122-125°F) for rare.
⏱️ 10 minutes - 7
Slice the steak against the grain, starting from the bone side. Drizzle generously with high-quality extra virgin olive oil and add a final sprinkle of sea salt. Serve immediately with lemon wedges on the side, if desired.
⏱️ 2 minutes
💡 Conseils de pro
- ✓The key to Bistecca alla Fiorentina is a rare interior. Aim for an internal temperature of 50-52°C (122-125°F) for rare.
- ✓The steak must be at least 3cm (1.2 inches) thick to achieve the desired crust and rare center.
- ✓While Chianina beef is traditional and ideal for its lean, flavorful meat, a high-quality, well-marbled ribeye or T-bone from another breed will also yield excellent results.
- ✓Do not over-handle the steak on the grill; let it sear undisturbed to develop a proper crust.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few sprigs of fresh rosemary to the grill during the last few minutes of cooking for an aromatic touch.
- Some variations include a simple rub of garlic and herbs before grilling, though purists prefer just salt and pepper.