Bistecca alla Fiorentina
Bistecca alla Fiorentina is the gastronomic monument of Florence: a Chianina beef T-bone steak, at least 5 cm thick, cooked over blazing embers. Caramelized on the outside, pink and juicy on the inside. Seasoned only with salt and oil.
The Chianina breed, the largest in the world, gives Bistecca alla Fiorentina its unmistakable tenderness.
Preparation
- 1
Remove the meat from the refrigerator at least 2 hours before cooking to bring it to room temperature.
- 2
Prepare the coals with oak wood or charcoal: they must be glowing hot.
- 3
Cook the steak 5 minutes per side on a very hot grill.
- 4
Cook for 1 minute on the bone side.
- 5
Season with coarse salt ONLY after cooking.
- 6
Let rest for 5 minutes and serve with a drizzle of olive oil and pepper.
Chef's Tips
Bistecca alla Fiorentina is eaten rare or at most medium-rare: well-done is sacrilege. Never pierce it with a fork during cooking. The bone must be T-shaped.