Fresh off the grill, this steak is crispy on the outside and pink on the inside.
Bistecca alla Fiorentina is a dream for many steak lovers. In Florence, a Bistecca is a T-bone steak of Chianina beef, at least three to four fingers thick and easily more than a kilo, grilled over a charcoal fire. It is usually eaten by two or more people. Purists put only a dash of salt on their steak. Feel free to add olive oil and lemon salt. We add grilled tomatoes and rocket salad.
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | piece(s) | T-bone steak from the butcher, weighing at least 1 kilo and dry-aged for 4 weeks |
| 2 | cherry tomatoes | |
| coarse sea salt | ||
| 1 | handful | rocket |
| 1 | lemon | |
| 1 | dash | olive oil from Tuscany (optional) |
Tip:
Fiorentina is all about one thing: excellent meat. Strictly speaking, a Bistecca alla Fiorentina is taken from white Chianina cattle, one of the largest and oldest breeds of cattle in the world. It has been cultivated in Italy for over 2000 years. We recommend, however, that you also try a Fiorentina from a locally matured dairy cow - the meat is incredibly tasty.
