Recipe

Bistecca Fiorentina Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it’s usually prepared on an outdoor grill, many of us don’t have year-round access to one, so th... More Prep:30m Cook:40m Servings:2	Greekgirrrl
	the best steak you will ever make at home

Does this look good? Yeah! / Nope

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Ingredients

1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)

2 tablespoons olive oil

1 to 1 1/2 tablespoons kosher salt

1 teaspoon coarsely ground black pepper

2 to 3 large onions, cut into 1-inch chunks

A few handfuls (about 3 to 4 ounces) arugula

Chianti Butter, for garnish

CHIANTI BUTTER RECIPE:

6 tablespoons unsalted butter (3/4 stick), at room temperature

2 teaspoons Chianti or any medium-bodied red wine

1 teaspoon kosher salt

INSTRUCTIONS

Use a rubber spatula to soften butter in a mixing bowl until it is very spreadable. Add wine and salt and mix until thoroughly combined.

Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Directions

Brush steak with olive oil, season well with salt and pepper, and let sit, uncovered, at room temperature for 30 minutes. Position one oven rack in the top third of the oven, a second rack in the bottom of the oven, and heat to 500°F (not on broil).

Fill a 13-by-9-inch baking dish with enough onions to completely cover the bottom. Place the baking dish on the lower rack. Place the steak directly on the top rack, positioned above the dish of onions. Use tongs to turn the steak after 15 minutes, and check periodically to make sure it is not burning. For medium rare, roast until the internal temperature registers 125°F, about 35 to 40 minutes.

Discard onions and place steak on a cutting board to rest for 5 to 10 minutes before serving. To serve, place on a bed of arugula and top with a few slices of Chianti Butter (alternatively, brush on a little high-quality extra-virgin olive oil).

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Comments

lunasea 1 year, 9 months ago said:
Holy cats - that sounds and looks so delicious. I am going to be making and sharing this beefy beauty very soon. Great post, Helene...thanks!

pat2me 1 year, 9 months ago said:
Oh, my! Me, too!!!!

.....and I can get to my grill!!!! Thanks, Helene!

beelzebufo 1 year, 9 months ago said:
The photo might tempt me back into being a carnivore. Speaking as a chef, very good post!

uk2nyc 1 year, 9 months ago said:
I guess your name is Helene... wonderful recipe.. i love T-bone have to make it soon!! I have a grill in my fire place yumm! Thanks.. Richard

uptightwasp 1 year, 9 months ago said:
HOLY COW!! literally...best of the best!!

chihuahua 1 year, 9 months ago said:
This sounds to die for. My husband LOVES T-bone steak. Great post.

wilz 1 year, 9 months ago said:
Sounds brilliant!!! Gets my 5! :)

grandmommy 1 year, 9 months ago said:
Sounds incredible! Saved. Let me see... where's the butcher's phone number? A 5.

jenniferbyrdez 1 year, 9 months ago said:
I can get to my grill also. Awesome Greek. Thanks.

ddougee 1 year, 8 months ago said:
This looks amazing!! How did I miss this one when you posted it!! Keeper!

cgendy 1 year, 5 months ago said:
This sounds phenomenal. Def. going to try this next time beefeater friends come over

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