Bistecca Alla Fiorentina (Florentine-Style Steak) Recipe
This recipe prepares a classic Bistecca Alla Fiorentina, a thick-cut steak expertly grilled to perfection. With minimal seasoning of sea salt and pepper, the focus is on showcasing the exceptional quality and flavor of the beef, resulting in a juicy interior and a beautiful seared crust.
Equipment
- 1 Grill A heavy-duty grill, preferably charcoal, to achieve high heat and smoky flavor.
- 1 Tongs Long-handled tongs for safely flipping the thick steak.
- 1 Meat Thermometer Instant-read thermometer for precise doneness.
- 1 Cutting Board Large, sturdy board for resting and carving the steak.
- 1 Sharp Chef's Knife For clean, even slices.
Ingredients
Main
- 1 thick about 2-inch steak, with the bones (For the cut, Porterhouse is best because it has both filet and contre-filet. If that's not available, then use T-Bone or strip steak.)
- Dash sea salt
- Dash pepper
Instructions
- Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
- Pat the steak completely dry with paper towels to promote a better sear.
- Season both sides of the thick steak liberally with sea salt and freshly ground black pepper.
- Preheat a grill to very high heat (500-600°F / 260-315°C). For charcoal, ensure coals are ash-white and glowing.
- Place the steak directly over the hottest part of the grill. Sear for 5-7 minutes per side for a dark, crusty exterior.
- Move the steak to a cooler part of the grill (if using charcoal) or reduce heat slightly for gas, and continue cooking, flipping every few minutes.
- Cook until an internal temperature of 125-130°F (52-54°C) is reached for medium-rare, checking with an instant-read thermometer.
- Transfer the grilled steak to a cutting board and let it rest, uncovered, for 10-15 minutes. This is critical for juicy results.
- Carve the steak off the bone and slice against the grain into thick pieces.
- Serve immediately, traditionally with no sauce or embellishment beyond a final sprinkle of sea salt if desired.
Notes
For an authentic Bistecca, prioritize a high-quality, thick-cut (2-inch or more) Porterhouse or T-bone. Bring the steak to room temperature for at least an hour before grilling for even cooking. The key is extreme high heat to create a dark, flavorful crust while keeping the interior juicy. Do not overcrowd the grill. After grilling, resting the steak is crucial; it allows the juices to redistribute, ensuring tenderness. Minimal seasoning is traditional; let the quality of the beef shine.