Bistecca Fiorentina
From greekgirrrl 16 years ago
- 40 minutes to make
- Serves 2
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 this is indoor method. Read more It is traditionally topped only with a bit of high-quality olive oil, but here I add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe. What to buy: You’ll have to special-order this steak, because it isn’t a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you. Game plan: If you have an outdoor grill and want to be authentic, cook this over a very hot flame. If not, try this unconventional method in which you cook the steak directly on the rack of a very hot oven. The onions, placed under the steak, serve only to absorb the meat’s drippings so that your oven doesn’t get smoky; don’t try to eat them—they’ll be charred and bitter. While a true Tuscan will insist that this dish should only be eaten very rare, or sanguinoso, I know that most people stateside are squeamish about such things. For that reason, I have timed the cooking for medium rare, but stop cooking at 120°F if you are willing to eat the steak rare. See less
Ingredients
- 1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick) shopping list
- 2 tablespoons olive oil shopping list
- 1 to 1 1/2 tablespoons kosher salt shopping list
- 1 teaspoon coarsely ground black pepper shopping list
- 2 to 3 large onions, cut into 1-inch chunks shopping list
- A few handfuls (about 3 to 4 ounces) arugula shopping list
- Chianti butter, for garnish shopping list
- CHIANTI butter RECIPE: shopping list
- 6 tablespoons unsalted butter (3/4 stick), at room temperature shopping list
- 2 teaspoons Chianti or any medium-bodied red wine shopping list
- 1 teaspoon kosher salt shopping list
- INSTRUCTIONS shopping list
- 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. shopping list
- 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. shopping list
How to make it
- 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).
The Rating
Reviewed by 12 people-
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!
lunasea
in Orlando loved it
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Oh, my! Me, too!!!!
.....and I can get to my grill!!!! Thanks, Helene!
pat2me
in Nashua loved it
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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
uk2nyc
in West Hollywood loved it
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