RECIPE / ONE REALIZATION

Bistecca alla Fiorentina

The following is the traditional bistecca alla Fiorentina recipe. It is adapted from Visit Tuscany website, the official tourism website for the Province of Tuscany.

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Servings: 2
Preparation: 10 min
Cooking: 12 min
Total: 32 min

RECIPE INGREDIENTS

1 Fiorentine-style steak, at least 2 inches (5 cm) thick and weighing 2.2 lbs (1 kg)
coarse salt

METHOD

01
Light your lump charcoal (natural) or briquettes and let them burn until they are covered with white ash, indicating they are sufficiently hot.
02
Set your grill rack approximately 4 to 6 inches (10-15 cm) above the glowing coals and allow it to heat for a few minutes. Avoid overheating to prevent burning the steak.
03
Place the Fiorentina steak on the hot grill. Sear for 5 minutes on one side. It's ready to flip when the steak releases easily from the grill.
04
Once flipped, immediately season the seared surface liberally with salt.
05
Grill for another 5 minutes or until this side also releases easily from the grill. Flip the steak again, and season the newly grilled side with salt.
06
Continue this process, turning the steak occasionally. Monitor closely to achieve rare doneness. Traditionally, bistecca alla Fiorentina should be very rare or "blue" when done.
07
Finally, to ensure even cooking of the thicker parts of the steak, you can finish cooking the Fiorentina by standing it upright on the grill, balanced on the T-bone like an obelisk. This method helps the heat distribute through the thicker sections near the bone.
08
Allow the steak to rest a few minutes before serving to let the juices redistribute.

USEFUL NOTES

What to pay attention to

THE MEAT

Typically, the steak is cut to a thickness of about 5-6 cm (2 to 3 inches), weighing between 1 to 1.5 kilograms (2.2-3 lbs), which makes it ideal for sharing. It is flawlessly shaped heart, encircled by a 1-inch (2.5 cm) border of white fat, with the bone forming a symmetrical, central "T" that distinctly divides the tenderloin from the sirloin.

VARIATIONS

Chianina breed is the traditional choice, but Marchigiana, the Maremmana, and the Romagnola breed of cattle, which can only be slaughtered between 12 and 24 months, can be used instead. For those outside of Italy, or who do not have such cuts at hand, T-bone and Porterhouse steak will do as substitutes.

prepping the meat

When it's time to grill, the meat should be at room temperature. Ideally, it should be taken out of the refrigerator 3-4 hours before the grilling.

prepping the grill

Bistecca alla Fiorentina is traditionally grilled over wood embers, oak being the preferred choice. The embers should be hot, veiled with white ash, and the grill positioned so it sits 4 to 6 inches (10-15 cm) above it. Let the grill heat first before grilling, but it should not be overly hot.

grilling

Flip the steak only when it releases easily from the grill. This ensures that you achieve a good sear without tearing the meat, which can release valuable juices. Use tongs to gently test if the steak lifts without resistance; this indicates that it's ready to be turned. Each side should only need to be flipped once during the main cooking phase to avoid over-handling, which can affect the texture. Another important thing is to handle the steak gently while it cooks. Avoid using a fork to flip your bistecca, as piercing the meat can cause valuable juices to escape, leading to a drier, less flavorful steak. Instead, use a pair of long-handled tongs to grasp the steak and turn it. Check if the steak releases easily from the grill; this is the sign that it’s ready to be flipped. Ideally, each side should only be flipped once during the main cooking phase to minimize handling.

SALTING

When grilling bistecca alla Fiorentina, it's essential to salt the steak correctly to enhance its natural flavors without overpowering them. There are two ways of doing it correctly. One is to salt the steak after the initial sear. Wait until you've seared one side on the grill and it's time to flip the steak before you add salt. This timing allows the salt to adhere better to the surface and begin flavoring the meat without drawing out too much moisture early in the cooking process. The second approach is to not salt the meat at all before grilling, but after grilling and before serving. The rationale behind this is to prevent the salt from drawing out moisture from the steak and that you know how much salt the meat needs only once it's grilled.

resting the meat

Once your bistecca is cooked to your desired level of doneness, transfer it to a cutting board and let it rest for about 5 to 10 minutes. This allows the juices to redistribute throughout the meat, ensuring that every bite is as juicy and flavorful as possible. Cover the steak loosely with foil during this time to keep it warm without cooking it further. This rest period makes a significant difference in the texture and flavor of your steak, enhancing the overall dining experience.

SERVING

Keep side dishes simple. Traditional accompaniments include a green salad, white beans seasoned with olive oil, or a simple potato dish. For a truly authentic touch, serve with a glass of robust Chianti or another Tuscan red wine.