Bistecca alla Fiorentina
This is a cut that demands respect and a very hot fire. You are aiming for a deep, crusty exterior that contrasts with a cool, tender center.
The temperature is your only real variable.
Bring the meat out of the refrigerator at least two hours before cooking to ensure the internal temperature is ambient. If the steak is cold when it hits the heat, the middle will stay grey while the outside burns.
- Heavy-duty charcoal grill
- Long-handled tongs
- Meat thermometer
- Cutting board with a juice groove
What goes in.
- 3 to 4 lbPorterhouse or T-bone steak, cut at least 2 inches thick
- 2 tbspCoarse sea salt
- 3 tbspExtra virgin olive oil
- 1Fresh rosemary sprig (for brushing)
The vertical sear
For the final minute, stand the steak upright on the T-bone. This conducts heat directly into the center of the meat near the bone, where the heat struggle is usually the hardest.
The method.
Prepare the coals
Build a roaring fire of hardwood charcoal to one side of the grill. You want a white-hot bed of embers with no visible flame.
Season heavily
Rub the entire steak with a thin coat of olive oil. Apply salt liberally to all sides, including the fatty edges.
Sear the faces
Place the steak directly over the hottest coals. Sear for 5 to 7 minutes without moving it until a hard, dark mahogany crust forms. Flip once and repeat on the other side.
The vertical finish
Stand the steak on its bone side for 2 to 3 minutes to finish the interior. Use a thermometer; you are looking for an internal temperature of 120°F in the thickest part.
Rest and carve
Transfer to a board and let it rest for 10 minutes. Cut the meat away from the T-bone, then slice against the grain into half-inch strips.
Other turns to take.
Aromatics
Brush the steak with a mixture of crushed garlic and olive oil using the rosemary sprig during the last two minutes of resting.
When it doesn't go to plan.
Do not use pepper until after the steak is sliced; high heat will burn the pepper and make it bitter.
If the fat cap on the edge is thick, trim it slightly so it doesn't cause flare-ups that leave soot on the meat.
Use a real charcoal fire; gas grills lack the intensity required to achieve the necessary crust in under 15 minutes.
The ones that keep coming up.
How do I know if the fire is hot enough?
Hold your hand about six inches above the grate. If you cannot hold it there for more than two seconds, the fire is ready.
Should I bring the steak to room temperature?
Yes, absolutely. A cold steak will never cook evenly in this timeframe.
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