Having tried our hand with the local beef (click to see previous post) we thought it time to be a little more authentic and go for a larger piece for this Bistecca alla Fiorentina. As there were going to be 4 of us a 1.4KG steak did not seem too greedy!! Bought from the same butcher as the previous steak this was again the cut from the loin near the leg of the Scottona and was just a little more than 1.5 inches thick.
We were going to reverse sear again and so the Egg was set up for indirect cooking at 100C with the platesetter in place.
The steak was simply salted and dusted with a little pepper and placed on the grill. The internal temperature probe was put in place and it was left to cook to a temperature of 48C. At this stage it does not look very appetising as although cooked to rare all the way through there is no delicious crispy outside!
The steak was removed from the grill, double wrapped in foil and covered with a tea towel to slow down any cooling. The platesetter was removed and the temperature of the BGE brought up to around 250-280C. As this was a thicker piece of meat than the last one it was grilled this time for just less than 2 mins per side to form a nice golden crust.
Once completed the steak was removed from the grill, rewrapped in foil and left to rest for around 10 minutes whilst we prepared the Borlotti beans that we were going to serve with it. The steak was unwrapped, further salted and then carved across the grain. Crisp on the outside and warm in the centre ; the meat was delicious.
Taking the bone to chew as well as her portion of carved steak our youngest granddaughter paid the finest of compliments……..
…………… “Thank you, this is the best steak I have ever had”
What more could you ask for!……………..
For the full recipe see:- http://smokedfinefood.co.uk/beef/bistecca-alla-fiorentina/