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Florentine-Style Steak / Bistecca alla Fiorentina |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Florentine-Style Steak / Bistecca alla Fiorentina recipe on the web!!ITALY Special Equipment: Hand-held hair dryer for charcoal grills Bistecca alla fiorentina is one of the high holies of Tuscan cuisine. I know that it doesn’t sound like much when you describe it: an olive oilnbasted, grilled T-bone steak. But here, as in so much of art, perfection lies in the details. The details in this instance include a lengthily aged steak from a rare breed of cattle cooked over an uncommonly high heat and basted with the best olive oil money can buy. Bistecca is commonly translated as T-bone steak, although it’s actually closer to a porterhouse: Cut closer to the center of the steer, it has a larger piece of tenderloin attached. It would be impossible to duplicate his recipe outside of Italy, but his techniques can be adapted to make a highly respectable version with North American beef. The main secret is to find a butcher who will sell you an aged T-bone steak. Oh, you’ll also need one unexpected piece of equipment-a hair dryer for fanning the coals! _ beef T-bone or porterhouse steak (about 2 pounds), cut at least 1 1/2 inches thick Salt, coarse (kosher or sea) White pepper, freshly ground ___ c olive oil, the best cold-pressed extra-virgin you can find (preferably Tuscan) 1. Preheat the grill to high. (Ideally, you’ll be using wood or charcoal; the coals should just be beginning to ash over.) If using wood or charcoal, blow the ash off with a hair dryer. 2. When ready to cook, oil the grill grate. Place the steak on the hot grate and point the hair dryer at the coals to fan them to a glowing red. Grill the steak until cooked to taste (about 6 to 8 minutes per side for medium-rare) turning with tongs; generously salt and pepper the steak when you turn it. When done, remove it to a deep serving platter and generously salt and pepper again. 3. Drizzle the oil over the hot steak and let stand for 3 minutes before serving. Cut servings of the beef off the bone for each eater. Mix the oil that collects in the bottom of the platter with the meat juices and spoon these over the steak as a sauce. Uncork an old bottle of Barolo and get ready to enjoy the world’s best steak. Serves 2 to 3; can be multiplied as desired Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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