Florentine Steak (Bistecca alla Fiorentina)
I don’t grill. I hate fire. I hate flames. I shop, prepare, cook, serve and pour the wine but I don’t grill. (I also hate cleaning up – did I mention that?) My husband Peter grills and actually has developed quite the reputation for his fine grilling skills. Nevertheless, I hover next to him over the grill making sure he takes the food off at the exact time I think the meat is done. And I must do a great job because it’s perfect every time.
Since I want to make sure you have accurate information, technically this is Florentine “style” steak. I wouldn’t be so bold as to call this “Florentine Steak” or “Bistecca all Fiorentina” mainly because true Florentine Steak is sourced from Italian raised Chianina beef from Val Chiana. Chianina, one of the oldest breeds of cattle have been raised in Tuscany, Umbria and Lazio for over 2200 years. And it should be cooked over a wood-burning fire of chestnut, olive or old grape vines. But since I’m in the U.S., American beef and charcoal is what I use.
However technical you want (or don’t want) to be, this is truly a spectacular way to eat a magnificent piece of meat…simple, basic and in my opinion the finest way to enjoy steak. I don’t eat a lot of red meat, but when I do, I make sure it’s top quality. If you’re lucky enough to be able to buy from a farmer or if your market has organic or grass fed, you’re a step ahead. Yes, good meat is expensive but from a health standpoint, environmental perspective or that it just plain tastes better, it’s worth it. So if you need to rationalize, buy a bottle of cheap wine to go with the expensive beef…and enjoy your splurge!
- 3 lb. Porterhouse Steak, 2" thick (1½ Kg)
- 2 T. extra virgin olive oil
- 1 T. fresh rosemary, lightly crushed
- 1 T. salt
- Take the steak out of the refrigerator about an hour before so it's at room temperature.
- Light the grill.
- Combine the olive oil, rosemary and salt in a small bowl.
- Over a very high heat, grill the steak until rare.
- Remove steak to cutting board and brush olive oil mixture over the steak.
- Let the steak rest about 5 minutes.
- Carve around the bone and slice.
Meet Laney Sachs
I’m not just enthusiastic about travel—I live travel, each and every day. From plotting out my clients’ next great escape, to logging airmiles on my own adventures (I always have a suitcase packed and at the ready!), travel drives me in everything I do.
I’ve learned a few things along the way, and I’d love to share them with you. Learn a bit more about my journey to founding my own travel agency—it involves quite a few glasses of Italian wine!
