Florence is currently covered by a thick blanket of snow, but before it started falling and after the months of pouring rain that made up most of this fall we had a few beautiful, cold, clear days which we used to introduce our friend
Katie to Bistecca alla Fiorentina.
Bistecca is a huge steak, usually a kilo or more, cut something like a T-bone or porterhouse from Chianina oxen. Which is probably important, because three out of three of the best steaks I have ever had have been Bistecca alla Fiorentina. My opinion may not be that significant, given my level of steak consumption, but it can be a seriously amazing piece of meat.
The preparation is exceedingly simple: Take your thick to very thick steak (ideally 3 fingers, but it depends on the spacing of the ribs, so it can vary quite a bit. These ones were closer to 2 fingers thick) and rub it with a split garlic clove and a bit of fresh rosemary. Let it get up to room temperature on the counter. It tastes best cooked over charcoal, but can be done in a pan too. If you're using charcoal get your coals white hot, spread them and move your rack to an inch or two above the coals -- you want the steak to cook fast and hot. Cook for 3-5 min. on each side, until browned. After each side has cooked sprinkle liberally with sea salt and cracked pepper (fresh rosemary optional). If you are cooking it on the stove use a heavy (cast iron) frying pan, a little bit of butter and get it very hot. It should end up completely raw in the middle, browned on the outside and cooked through the first 1/4 of its width or so on each side. If rare meat bothers you, this is not the steak for you. We had this for lunch with some sauteed broccoli rabe and a good Chianti Classico.
The preparation is exceedingly simple: Take your thick to very thick steak (ideally 3 fingers, but it depends on the spacing of the ribs, so it can vary quite a bit. These ones were closer to 2 fingers thick) and rub it with a split garlic clove and a bit of fresh rosemary. Let it get up to room temperature on the counter. It tastes best cooked over charcoal, but can be done in a pan too. If you're using charcoal get your coals white hot, spread them and move your rack to an inch or two above the coals -- you want the steak to cook fast and hot. Cook for 3-5 min. on each side, until browned. After each side has cooked sprinkle liberally with sea salt and cracked pepper (fresh rosemary optional). If you are cooking it on the stove use a heavy (cast iron) frying pan, a little bit of butter and get it very hot. It should end up completely raw in the middle, browned on the outside and cooked through the first 1/4 of its width or so on each side. If rare meat bothers you, this is not the steak for you. We had this for lunch with some sauteed broccoli rabe and a good Chianti Classico.
No comments:
Post a Comment