Bistecca alla Fiorentina

Steak is perhaps not the first thing you think of when you consider Italian cooking but if you are in Tuscany then think again!

Bistecca alla Fiorentina, the Florentine Steak is famous throughout the world.   Traditionally it is cut from the loin near the leg of the Scottona (a young female cow that has never been pregnant). Traditionally from the huge Chianina cattle from Tuscany’s  Val di Chiana valley, near Arezzo.  So large are these cattle that the T-bone steak that goes to make the Bistecca alla Fiorentina may way up to 3kgs.  In different parts of the world it is described as a Porterhouse Steak – but that is nowhere near as romantic!   The meat should be well marbled and hung for between 15 and 21 days before cutting.

As you would expect there is a strong “folklore” associated with cutting the Florentine steak in the first place!  It is said that the minimum thickness should be 1.5 inch but better still if 2 to 2.5 inches and they range in weight from 1.5 to around 4 lbs but can be more!

Our version of dish was a little more modest and cooked a little differently from the classic Florentina!

The cut of meat was correct, loin from near the leg of the Scottona – from the butchers counter of the local supermarket in the village we were staying.  I would normally not buy steak from a supermarket in the UK but I have to say that here in Tuscany the meat is excellent.  This piece by Florentine standards was 650gms (1lb 4oz) but still generous for two!  Being thinner than a traditional Florentina, just 3/4 inch (traditional Bistecca alla Fiorentina can be up to 3 inches thick!) a different cooking method was used; the Reverse Sear.

Traditionally the Fiorentina is cooked over a very high heat for between 5-10 mins per side and then stood on the T-bone on the grill for a further 5-10 mins to give a very crusty outside and a rare middle.  With a thinner steak such as this the chances of over cooking was high – hence the reverse sear!

The steak was seasoned with salt and pepper with internal temperature probe in place ready to go on to the grill.

The Big Green Egg was heated to 110°C with the platesetter in the legs up position and the cast iron grill on top.  Once the Big Green Egg was up to temperature the steak was added and cooked to an internal temperature of 47-50°C (you could even be a little less if you like very rare steak).

Pop the steak onto the grill and allow it to warm up to around 47-50°C – at this stage the meat will be rare all the way through – but with no delicious crispy outside!

Wrap in tin foil and set to one side.

Remove the plate setter and replace the cast iron grill – heat the egg up to 250°C.  Once there, pop the steak back on for approximately one min per side (certainly no more than two!).

Then remove from the grill and re-rap in the foil and let rest for 10 minutes at least.

Slice across the grain from either side of the T-bone and serve with a salad or some roasted peppers – or just by itself with a squeeze of lemon!

Simply delicious!