Fiorentino steak on a wood grill (Tuscan Chianina)
2 servings
10 minutes
Fiorentino ("bistecca fiorentina") is a beef steak on a T-shaped bone. The meat is chopped so that the bone is exactly in the center. A distinctive feature of the fiorentino steak is the size of the portion, from 800 g to 1500 g per person. Usually, a portion piece is about 5 cm thick.
1
For grilling, we use wood that does not produce smoky notes (oak and olive). The coals for roasting should be red-hot to quickly seal the juicy tenderness of the meat with an appetizing crust.
2
The meat of the Fiorentino steak has a delicate taste and bouquet, so it should be prepared in a way that preserves and highlights these qualities. We do not marinate, salt, or use spices before cooking the meat. If the meat is salted before frying, it will dry out; if oiled before or during frying, the taste will be 'greasy' and unpleasant.
3
«bistecca fiorentina» is blood meat with two degrees of doneness: «al sangue» - red, juicy, hot and «molto al sangue» - practically raw in the center. When grilling, flip the piece once, cooking for 3-6 minutes on each side. As a result, the steak should be crispy on the outside, even slightly charred, but tender, juicy meat with blood should remain inside.
4
The dish is sprinkled with olive oil in the plate before consumption. They eat steak without a side, with bread, drinking red wine. This is very Italian!
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste