Bistecca alla Fiorentina
One of Tuscany’s most iconic dishes pairs perfectly with a full-bodied red wine. Since this is all about the meat, go to a reliable butcher to get the right cut. It tastes best when it is Angus beef that has been dry-aged for at least two weeks. Ideally, cook it over the coals of a wood fire; however, a charcoal or gas grill will yield delicious results. Italians serve their meat very rare—far too rare for me. I prefer it medium-rare and juicy. Here is the method I have perfected over the past seven years of living in Cortona.
Bistecca alla Fiorentina
Serves 4
Prep time: 24-hour dry rub
Cook time: 20 minutes active time, plus 10 minutes resting
3.5 to 4 pound (1.6 to 1.8 kilos) dry-aged, bone-in Porterhouse or T-bone steak, 2 1/5 to 3 inch thick (6.35 to 7.7 centimeters)
5 dashes Worcestershire sauce
1 tablespoon (15 milliliters) coarse sea salt
1 tablespoon (15 milliliters) fine sea salt
1 tablespoon (15 milliliters) coarse pepper, fresh ground
6 sprigs rosemary
1/4 cup (54 grams) extra-virgin olive oil
Directions
A day before serving, trim excess fat from the steak. Add 5 dashes of Worcestershire sauce to one side of the meat, then sprinkle both sides with coarse salt and ground pepper. Place paper towels on the bottom of a sheet pan large enough to hold meat. Put half the rosemary sprigs on the bottom of the meat and the other half on top. Cover meat with another paper towel and refrigerate. Remove from refrigerator an hour before grilling.
Light a wood fire and burn until it turns to coals (about an hour) or prepare a charcoal or electric grill. You want it hot, but not so hot that the meat fat causes flames. Preheat oven to 400°F (204.5°C).
Remove the rosemary sprigs, wipe off excess salt and pepper, dust with fine salt, and place meat on the grill as close to the heat source as possible without burning. Grill 8 minutes on the first side, flip, and grill another 4 minutes. Then use tongs to hold the meat vertically and grill another 4 minutes, rendering the fat and nicely browning the edges.
Transfer to a sheet pan and place in a preheated oven. Roast for 4 to 6 minutes, until meat registers 125° to 130°F (52° to 54.5°C) for medium rare. Remove from oven, place on a carving tray, tent with foil, and let rest for 10 minutes. Carve and drizzle with olive oil. Enjoy!
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy’s most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
