Over The Coals Bistecca Fiorentina Recipes

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

CHI SPACCA'S BISTECCA FIORENTINA

Steps:

• Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10-15 minutes.
• Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20-30 minutes.
• Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
• Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
• Do Ahead
• Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.

BISTECCA ALLA FIORENTINA

Steps:

• Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat.
• Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You're looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done.
• Then let it rest for about 10 minutes before you carve into it.
• Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style).

BISTECCA FIORENTINA

Steps:

• Place the steaks on a very hot grill, and cook for approximately 4 1/2 minutes per side. The exact time will depend on how well done you like your steak. Be sure to flip the steaks over only once.
• Remove the steaks from the grill, and season with salt and freshly ground pepper, to taste. Serve immediately.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

BISTECCA ALLA FIORENTINA

Steps:

• Trim excess fat from steak.
• Allow to stand at room temperature for 30-45 minutes before grilling.
• Brush or spray both sides of steaks with 2 tablespoons of the olive oil.
• Season with salt and pepper, pressing into meat.
• Grill over Direct High heat until the internal temperature reaches 145 degrees F for medium rare, (8-10 minutes), turning once halfway through grilling time.
• Remove from grill, squeeze the lemon wedges over the top, and drizzle with remaining olive oil.
• Allow to rest for 5 minutes before slicing.
• Enjoy.