Fiorentina
T-bone steak cooked on the grill.
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 origins of Bistecca alla Fiorentina are rooted in the Medici family's celebrations during the feast of San Lorenzo in Florence. During these celebrations, large quantities of beef were roasted over open fires in the Piazza San Lorenzo and distributed to the people. Foreign merchants, often English, observed this tradition and began calling for 'beef steak,' which was then adopted by the Florentines and evolved into the dish we know today.
Bistecca alla Fiorentina is deeply intertwined with Florentine culture and identity. It is a symbol of Tuscan culinary tradition, representing quality, simplicity, and the celebration of local ingredients. Sharing a Bistecca alla Fiorentina is often a communal experience, enjoyed with family and friends during special occasions.
Type of Meat
Authentic Bistecca alla Fiorentina is made from Chianina beef, a breed native to Tuscany, known for its high quality and marbling. However, other high-quality, well-marbled beef cuts such as Tuscan beef can be used.
The Cut
The cut is crucial: a thick T-bone steak, typically 3-4 fingers thick (approximately 4-5 cm), ensuring a good sear and a juicy interior. The T-bone includes both the sirloin (strip steak) and the tenderloin, offering a variety of textures and flavors.
Cooking Method
Cooking takes place over a high heat charcoal grill (traditionally oak or olive wood charcoal). The steak is seared quickly on both sides to create a crust, then cooked to medium-rare (al sangue) to maintain its tenderness and juiciness. It's often stood upright on the bone to cook near the heat without direct contact.
Bistecca alla Fiorentina is characterized by its rich, beefy flavor, complemented by the subtle smokiness imparted by the grill and the simple seasonings of salt and pepper. The high-quality meat shines through, offering a tender and succulent experience.
The primary flavor is undeniably beef, with a deep, savory taste that is enhanced by the Maillard reaction during grilling. The bone-in cut contributes to the richness and depth of flavor. The minimal seasoning (typically just salt and pepper) allows the natural taste of the meat to be the star. The charcoal grill adds a subtle smoky note that complements the beef's inherent flavor.
Meat Selection
Choose a high-quality, well-marbled T-bone steak, preferably Chianina if available. The marbling contributes significantly to the flavor and tenderness of the meat.
Bring to Room Temperature
Allow the steak to sit at room temperature for at least 1-2 hours before grilling. This helps it cook more evenly and prevents the center from being too cold.
High Heat Grilling
Use a very hot grill to sear the outside of the steak quickly, creating a flavorful crust. Don't overcrowd the grill, and avoid flipping the steak too frequently.
Internal Temperature
Aim for a medium-rare internal temperature (around 125-130°F or 52-54°C). Use a meat thermometer to ensure accuracy, but traditional cooks will use the firmness of the steak as a guide. Rest the steak for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Simple Seasoning
Less is more when it comes to seasoning Bistecca alla Fiorentina. Simply season generously with coarse sea salt and freshly ground black pepper just before grilling.
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