📝 About This Recipe
Hailing from the heart of Tuscany, the Bistecca alla Fiorentina is a celebration of fire, salt, and premium beef. This recipe utilizes a massive, thick-cut Porterhouse steak, seared to a deep mahogany crust and finished in the oven to ensure a perfectly edge-to-edge medium-rare interior. It is an iconic, communal dish that brings the rustic elegance of a Florentine trattoria directly to your dining table.
🥗 Ingredients
The Beef
- 1 piece Dry-aged Porterhouse Steak (at least 3 inches thick, weighing 3-4 lbs, at room temperature)
Seasoning & Aromatics
- 2 tablespoons Maldon Sea Salt (flaky texture is essential)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1/4 cup Extra Virgin Olive Oil (high-quality Tuscan oil preferred)
- 4 sprigs Fresh Rosemary
- 3 cloves Fresh Garlic (smashed)
For Finishing
- 3 tablespoons Unsalted Butter (cold)
- 1 half Lemon (for a bright acidic finish)
👨🍳 Instructions
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1
Remove the steak from the refrigerator at least 2 hours before cooking. This ensures the center isn't ice-cold, allowing for more even heat distribution.
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2
Preheat your oven to 400°F (200°C). Place a large, heavy-duty cast-iron skillet or a carbon steel pan on the stovetop over medium-high heat.
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3
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good crust; the drier the surface, the better the sear.
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4
Aggressively season the steak with the cracked black pepper and half of the sea salt. Press the seasoning into the meat with your palms.
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5
Add 2 tablespoons of olive oil to the hot skillet. Once the oil is shimmering and just beginning to smoke, carefully lay the steak into the pan away from you.
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6
Sear the steak without moving it for 4-5 minutes per side. You are looking for a dark, caramelized crust (the Maillard reaction).
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7
Using sturdy tongs, stand the steak upright on its flat bone (the 'T' side) for 2-3 minutes. This conducts heat through the bone into the center of the meat.
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8
Add the butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan and spoon the foaming, aromatic butter over the steak for 1 minute.
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9
Transfer the entire skillet into the preheated oven. Roast for 8-12 minutes, or until an instant-read thermometer inserted into the thickest part (away from the bone) reads 125°F (52°C) for medium-rare.
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10
Carefully remove the pan from the oven. Transfer the steak to a warm wooden carving board.
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11
Pour the remaining pan juices over the steak and let it rest, uncovered, for at least 10-15 minutes. Resting is crucial to allow the juices to redistribute.
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12
To serve, carve the filet and the strip away from the bone. Slice the meat into 1/2-inch thick pieces.
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13
Reassemble the slices around the bone for a dramatic presentation. Drizzle with the remaining high-quality olive oil, a squeeze of lemon, and the remaining flaky sea salt.
💡 Chef's Tips
Choose a steak that is at least 3 inches thick; anything thinner is just a T-bone, not a true Bistecca. Avoid using fine table salt; the large flakes of Maldon provide a necessary crunch and bursts of flavor. If the garlic or rosemary begins to burn in the pan, move them on top of the steak to protect them. Never cut into the steak immediately after taking it out of the oven, or all the delicious juices will run out onto the board. Use a high-smoke point oil for the initial sear, saving the expensive extra virgin olive oil for the raw finish.
🍽️ Serving Suggestions
Pair with a robust Chianti Classico or a Brunello di Montalcino to cut through the richness of the beef. Serve alongside 'Fagioli all'uccelletto' (cannellini beans simmered with tomato and sage). Simple sautéed Tuscan kale or spinach with garlic and lemon provides a nice bitter contrast. Roasted fingerling potatoes tossed in rosemary and beef drippings make for a hearty accompaniment. A simple arugula salad with shaved Pecorino and balsamic glaze cleanses the palate between bites.