Florentine Steak on a Wood Grill (Tuscan Chianina)

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Florentine steak (‘bistecca fiorentina’) is a beef steak on a T-bone. The meat is cut so that the bone is exactly in the center. A distinctive feature of the Florentine steak is the substantial portion size, ranging from 800 g to 1500 g per person. Typically, a portion piece has a thickness of about 5 cm.

Ingredients

Bone-in Beef - 28.2 oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the grill, use wood that does not produce a smoky flavor (oak and olive). The coals for grilling should be red-hot to quickly seal in the juicy tenderness of the meat with an appetizing crust.

Step 2

The meat of the Florentine steak has a delicate flavor and bouquet, so it should be cooked in a way that not only preserves but also emphasizes these qualities. Do not marinate, salt, or use spices on the meat before cooking. If the meat is salted before grilling, it will dry out, and if it is brushed with oil before or during grilling, the taste will be greasy and unpleasant.

Step 3

‘bistecca fiorentina’ is meat cooked rare, with two degrees of doneness: ‘al sangue’ — red, juicy, hot, and ‘molto al sangue’ — practically raw in the center. Flip the piece on the grill only once, grilling for 3-6 minutes on each side. As a result, the steak should be crispy on the outside, even slightly charred, but the inside should remain tender and juicy with blood.

Step 4

Salt, pepper, and drizzle with olive oil just before serving on the plate. The steak is eaten without a side dish, with bread, and paired with red wine. This is very Italian!