Fiorentina Steak
A classic Florentine T-bone steak, known for its quality and size, often served rare.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Bistecca alla Fiorentina's history is intertwined with the Medici family of Florence and the celebrations surrounding the Feast of San Lorenzo on August 10th. During these celebrations, large quantities of beef were roasted over open fires and distributed to the public. It is believed that English knights, present during the festival, may have coined the term 'beef steak' which eventually evolved into 'bistecca'.
The Bistecca alla Fiorentina is more than just a steak; it's a symbol of Florentine culinary tradition and a source of regional pride. Its preparation and consumption are deeply rooted in local customs and reflect a respect for quality ingredients and simple cooking techniques.
Sharing and Celebration
A Fiorentina steak is typically large, often weighing over a kilogram, and is meant to be shared among a group. It's often associated with celebratory meals and gatherings with family and friends.
Respect for the Meat
There's a strong emphasis on using high-quality Chianina beef, a breed native to Tuscany. The aging process is also crucial, as it tenderizes the meat and enhances its flavor. Chefs and butchers take pride in sourcing and preparing the meat with utmost care.
Simplicity and Tradition
The traditional method of cooking Fiorentina is over a wood-fired grill with minimal seasoning. This minimalist approach reflects a belief in letting the quality of the ingredients speak for themselves and honoring time-honored culinary practices.
The Fiorentina steak offers a simple yet profound flavor profile, dominated by the rich, savory taste of high-quality beef and subtle hints of char from the grilling process.
The primary flavor is intensely beefy, stemming from the breed of cattle (Chianina), the aging process, and the high fat content (marbling). The charring on the exterior contributes a slightly smoky and caramelized note, while the interior remains tender and juicy. Minimal seasoning, typically just salt and sometimes pepper, allows the natural flavor of the beef to shine through.
Sourcing the Meat
Look for a T-bone cut from Chianina beef, ideally dry-aged for at least two weeks. The steak should be thick, at least 3-4 fingers in height, and have good marbling.
Tempering the Meat
Allow the steak to come to room temperature for at least an hour before grilling. This ensures even cooking and prevents the outside from burning before the inside is cooked through.
Grilling Technique
Use a very hot wood-fired grill or a charcoal grill with very hot coals. Sear the steak on both sides for a few minutes to develop a crust, then move it to a cooler part of the grill to finish cooking to rare or medium-rare. The internal temperature should be around 125-130°F (52-54°C) for rare.
Resting the Meat
Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving
Slice the steak against the grain and serve with a drizzle of olive oil and a sprinkle of sea salt. Avoid over-seasoning to allow the natural flavor of the beef to shine.
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