Saturday, September 13, 2008

Bistecca alla Fiorentina

This is a classic Tuscan dish that is very simple to make and very easy to improvise. The most important element of this dish is the steak -- it should be a porterhouse steak, and, preferably, a big one. When I make this dish, I use a porterhouse steak that ranges anywhere from 1.5 to 2 pounds. It is best prepared on the grill; however, you can also use the broiler. Enjoy.

Bistecca alla Fiorentina
(serves 3-4)


1 2lb Porterhouse steak
3 cloves of garlic
4 sprigs of rosemary
sea salt
black pepper
Balsamic vinegar

Dice the cloves of garlic and the rosemary. Put it in a bowl. Add liberal amounts of salt and black pepper (I usually add more pepper than salt). Mix the ingredients. Then rub the ingredients onto the porterhouse steak. Let the steak rest for a few minutes.

Heat the grill to medium heat. Put the steak on the grill and let it cook for a few minutes. Turn the steak 90 degrees. After all, you want to get the grill marks. Let it cook for a few more minutes and then turn the steak over. Repeat to ensure there are grill marks on the other side.

Cooking times vary depending upon the size of the steak. One good way to check if the steak is done is to press on the steak with the tongs. If the steak seems firm, then it is fine and should be removed from the grill. Let the steak rest for 5 to 10 minutes and then serve.

To properly serve the steak, you should cut around the bone, which will result in two "filets." Slice each of the filets and leave them with the bone.  Drizzle some balsamic vinegar over the steak and serve.

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