Fiorentina steak-known as Bistecca alla Fiorentina,

 

Fiorentina steak, also known as Bistecca alla Fiorentina, is a traditional Tuscan dish. It's a thick T-bone or porterhouse steak, typically from Chianina cattle, grilled and seasoned with olive oil, salt, and pepper. Enjoyed for its simplicity and flavorful preparation, it's a classic dish in Italian cuisine.

History of Fiorentina Steak

The history of Fiorentina steak traces back to Tuscany, Italy. The dish is closely associated with the Chianina breed of cattle, known for its large size and high-quality meat. The origins of Bistecca alla Fiorentina are rooted in the traditional agrarian culture of Tuscany.

Legend has it that the dish has ancient roots, dating back to the Etruscans, an ancient civilization that once inhabited the region. The utilization of large cuts of beef, specifically the T-bone, may have been influenced by the Etruscan culinary practices.

In more recent history, Bistecca alla Fiorentina gained popularity in the mid-20th century. As Tuscany became a renowned destination for culinary enthusiasts, the dish gained international recognition. Today, it stands as a symbol of Tuscan gastronomy, celebrated for its simplicity and the quality of its key ingredient – the Chianina beef.

Ingredients:

T-bone or porterhouse steak (preferably Chianina beef)

Olive oil

Coarse salt

Black pepper

Instructions:

Choose the Right Cut: Select a high-quality T-bone or porterhouse steak, preferably from Chianina cattle.

Bring to Room Temperature: Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.

Preheat the Grill: Preheat your grill to high heat. Fiorentina steak is traditionally cooked over an open flame.

Season the Steak: Drizzle olive oil over the steak and rub it evenly on both sides. Season generously with coarse salt and black pepper.

Grill the Steak: Place the steak on the hot grill and cook to your desired level of doneness. For a traditional Fiorentina Steak, aim for medium-rare. Cooking time will vary depending on the thickness of the steak.

Let it Rest: Once cooked, let the steak rest for a few minutes. This allows the juices to redistribute and ensures a more flavorful and tender result.

Slice and Serve: Slice the steak across the bone into thick slices. Serve on a warm plate, and drizzle with a bit more olive oil if desired.

Enjoy your homemade Fiorentina Steak, traditionally served with a side of Tuscan beans or a simple salad!