Bistecca alla Fiorentina
This classic dish from Florence is basically an Italian take on a porterhouse steak. Traditionally, it is made with one of the oldest breeds of cattle in the world, the Chianina cow, but it works well with a great US Angus steak too. Just make sure to get it cut at least 2 inches thick. The Italians like to eat their steaks "al sangue" or rare. But, if that is not to your liking, medium rare will work too.
Bistecca alla Fiorentina Recipe
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(Serves 4)
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Ingredients
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1 Porterhouse Steak (2-3 lbs)
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1 Sprig of rosemary
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2 Cloves Garlic (peeled and crushed with a knife)
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1 Tsp Sea Salt
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1 Tsp Crushed Black Pepper Corns
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1/8 Cup Extra Virgin Olive Oil
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1/8 Stick Butter
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½ Lemon
Instructions​
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This is best prepared using a screamingly hot cast iron skillet.
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Dry the steak well with paper towel.
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Drizzle the steak with olive oil on each side, and rub with salt and pepper.
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Heat the skillet until it is smoking.
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Lay the steak down in the pan and cook for 3 minutes a side (or more according to your preference), turning once.
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Once you turn the steak over, add the rosemary, butter and garlic.
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Baste the steak in the pan and then transfer to a plate. Cover loosely with foil and allow to rest for 5 minutes.
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Cut into slices across the grain.
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Sprinkle with lemon juice and more sea salt.
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Serve with a Kale and Brussels Sprout Salad or a side dish of Green Beans, Lemon & Capers.
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