Teresa's Recipes
Bistecca Alla Fiorentina
Bistecca alla Fiorentina is a quintessential Tuscan dish that embodies the rustic charm of Italy. This masterpiece features a thick-cut T-bone or porterhouse steak, grilled over high heat to achieve a perfect sear. The rich flavors of high-quality olive oil, freshly cracked black pepper, and sea salt elevate the natural taste of the beef, creating a steak that is juicy, tender, and bursting with flavor. Traditionally enjoyed with a side of roasted vegetables or a simple arugula salad, this dish is a true celebration of Italian culinary heritage.
Ingredients
- 2 pounds, at least 2 inches thick T-bone or porterhouse steak
- 2 tablespoons, for drizzling Olive oil
- 1 tablespoon, freshly cracked Black pepper
- 2 teaspoons, preferably sea salt Salt
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 1200
- Fat: 80g
- Carbs: 0g
- Protein: 100g
- Sodium: 800mg
- Sugar: 0g
Instructions
- Preheat your grill to high heat, ensuring it's hot enough to create a good sear.
- Generously season the steak on both sides with sea salt and freshly cracked black pepper, pressing the seasoning into the meat to enhance flavor.
- Drizzle the olive oil over the steak and rub it in, ensuring an even coating.
- Place the steak on the hot grill and cook for about 5-7 minutes per side for medium-rare, adjusting the cooking time if you prefer a different doneness.
- Use a meat thermometer for accuracy: aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice the steak against the grain into thick slices and serve immediately, drizzling with a little more olive oil if desired.