Bistecca alla Fiorentina – the classic Tuscan dish that makes my mouth water every time I think about it. This recipe is perfect for people who seriously love beef. It’s simple in seasoning and preparation, choosing to let the quality of beef selected to shine. Traditionally, the Chianina breed of cattle is used in Florence, but we feel pretty confident that you’ll be happy with using our Leahy’s Angus Beef for this recipe. The recipe traditionally uses a thick cut Porterhouse, left medium rare, but you can substitute a T-Bone or Rib Steak if you desire, or if you really don’t like bone in steaks, use a thick New York Strip steak. We’ve stuck with a simple seasoning of salt and pepper, but again, if you desire, you can add an herb crust of rosemary and thyme. Enjoy!
- 1 Leahy’s Angus Beef Porterhouse Steak (cut at least 1.5″ thick)
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper (fresh)
Pat your steak dry, then rub lightly with olive oil and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
Heat your grill to medium high heat and, if possible, add wood chips to your grill to add wood smoke flavor to the dish.
Once the grill is hot, sear the steak on each side for 4 minutes. Do not flip until the steak has developed a deep brown color. Make sure you also sear on the sides, you will need to hold the steaks with tongs to do this.
After searing all sides, remove the steak from the grill and let rest for 5 minutes. Cut the steaks away from the bone (the larger piece of meat is a strip and the smaller piece a tenderloin filet) and slice into pieces. Serve the slices of steak with more salt for seasoning and a full glass of Italian Red Wine. Enjoy!