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Bistecca alla Fiorentina

NapaStyle Wine Club Bistecca alla Fiorentina NapaStyle Wine Club Bistecca alla Fiorentina
About this Recipe
The classic Bistecca alla Fiorentina is a large porterhouse steak that usually weighs around 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the etto, or in 100-gram (4 oz) increments. This great steak includes both the strip loin and the fillet. I also use a rib-eye steak with this method. Always use the best meat, gray salt, coarse ground black pepper and balsamic vinegar that you can find. The marriage of all these ingredients will reveal a noble meal of authentic Italian flavor. For my Tuscan BBQ on Weekend Today, I paired the bistecca with two unique condimenti, or finishes, to the steak: grilled lemon halves or a drizzle of balsamic vinegar. An option to using expensive and rare balsamic is to use a Tuscan-flavored steak sauce. I make one with roasted garlic, raisins for sweetness and, to give it a nice bite, black pepper.
Serve with
Le Casalte Sangiovese
Montepulciano
La Fonti Chianti Classico
Tuscany
Ingredients
Serves: 4
  • 2 (2-lb) Porterhouse steaks, about 2 inches thick
  • gray sea salt
  • coarse grind black pepper
  • pure olive oil
  • great balsamic vinegar
Directions
Preparation Time: 5 minutes (1 hour, 5 minutes in-active)
Cooking Time: 12 minutes

Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450°F.

Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.

For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.

Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

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