Marinated Bistecca Fiorentina Recipes

MARINATED BISTECCA FIORENTINA

Steps:

• Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
• Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
• Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.

BISTECCA ALL FIORENTINA

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

BISTECCA FIORENTINA

Steps:

• Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside.

BISTECCA FIORENTINA

Steps:

• Place the steaks on a very hot grill, and cook for approximately 4 1/2 minutes per side. The exact time will depend on how well done you like your steak. Be sure to flip the steaks over only once.
• Remove the steaks from the grill, and season with salt and freshly ground pepper, to taste. Serve immediately.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.